Ingredients: 500g mackerel and 50g cabbage.

Ingredients: refined oil, soy sauce, salt, monosodium glutamate, sugar, yellow wine, onion and ginger.

Methods: 1. Heat the pan and fry the fish until golden on both sides. 2. Add onion, ginger and cabbage into the pot, stir fry, add mackerel, cook yellow wine, add soy sauce, sugar and monosodium glutamate and stew until cooked. Then thicken the oil and take it out of the pot.

Characteristics: golden red, salty and slightly sweet.

Edible methods and suggestions of mackerel;

Take it out of the refrigerator half an hour before eating and thaw it for later use.

Production method:

1. frying: frying in aromatic oil until golden brown.

Second, meat steaming: put minced meat on mackerel, add a little mushrooms and minced garlic, and steam for 8 minutes.

Third, stew: mackerel with meat, simmer for half an hour.

Because it feeds on aquatic animals such as fish and shrimp, mackerel is a high-quality marine fish with high economic value. According to the analysis, every100g of fish contains protein 19. 1 g, 2.5g of fat and various vitamins. Mackerel also has dietotherapy effects such as refreshing and anti-aging, and it has certain auxiliary effects on anemia, premature aging, malnutrition, postpartum weakness, neurasthenia, etc.

Ingredients: mackerel meat is spiny and less, and the meat is tender and delicious. The folks have the praise of "partridge in the mountain and mackerel in the sea". There are many ways to eat, some fresh and some pickled. Fresh food can be steamed, fried, fish fillets, etc. If you make porridge with fish, or boil it into soup, it tastes delicious, sweet and smooth.

In Sanya, mackerel is mostly fried. First, cut the mackerel into pieces, marinate it with salt, and fry it in a pot until golden brown. Because the mackerel in Sanya is relatively fresh, although the method is simple, it tastes more delicious.