Smoked five-spice mackerel

Main ingredient: mackerel. Accessories: green onion, shredded ginger, star anise. Seasonings: MSG, five-spice noodles, cooking wine, sugar, soy sauce.

Preparation: Slice the Spanish mackerel and fry it until it turns yellow. It is best to fill the pot with water just enough to cover the fish. After it boils, add sugar, soy sauce, cooking wine, star anise, green onions, and shredded ginger. Add the fish and simmer until the soup is thick (about 12 minutes). Add five-spice noodles and MSG to adjust the flavor. Remove from the pan. Features: red sauce, soft meat, and spiced fish flavor.

Stewed Spanish Mackerel with Tomatoes

Ingredients: 300 grams of peeled tomatoes, 1 fresh Spanish Mackerel (about 750 grams), scallions, ginger slices, pepper oil, cooking wine, salt , MSG, stock, pepper, and sesame oil in appropriate amounts.

Method: 1. Cut the tomatoes into pieces with a hob, remove the internal organs from the Spanish mackerel, wash the gills, and cut into thick pieces with a diagonal knife.

2. Add 120 grams of pepper oil to a sliding spoon and heat it up. Add the Spanish mackerel pieces one by one and fry until hard on both sides. Add onion and ginger, cook in cooking wine, then add 750 grams of stock and bring to a boil over low heat. Stew.

3. Take another spoon and add pepper oil to heat, add chopped green onion, add tomatoes and stir-fry until soft, pour in the mackerel and simmer together for 10 minutes, until the soup is thick and the white fish is cooked, then add Season with MSG, salt, and pepper, remove the onion and ginger, put it into an alcohol pot, sprinkle with minced coriander, drizzle with sesame oil, and eat while heating.

Feature points: 1. The mackerel is fresh and tender, the soup is fragrant, the persimmon flavor is strong, half soup and half vegetable, salty and slightly sour. The Spanish mackerel is even more delicious with the sour aroma of tomatoes. Tomatoes are rich in nutrients. Each 100 grams of fresh fruit contains 94 grams of water, 0.6-1.2 grams of protein, 2.5-3.8 grams of carbohydrates, as well as trace elements such as vitamin C, carotene, mineral salts, and organic acids. Traditional Chinese medicine believes that tomatoes are neutral in nature, sour and sweet in taste, and have the functions of quenching thirst and promoting body fluids, strengthening the stomach and digestion, clearing away heat and detoxifying.

2. Stir-fry the tomatoes with another spoon, and add them when the mackerel is stewed to remove the sourness.

Big Mackerel Pot Stickers

Ingredients: 1 fresh large Mackerel (more than 200 grams)

Accessories: 200 grams of pork fat filling, dumpling flour (skin making), minced leeks

Seasoning: appropriate amounts of salt, chicken essence, pepper, scallion oil and water

Cooking method:

1. Chop the fish meat into puree, put it into a vessel, then add pork filling, minced leeks, salt, chicken essence, pepper, add a little water and stir evenly in a clockwise direction to make a delicious mackerel filling;

< p>2. Wrap the stuffing with dumpling wrappers, put the pot on the fire and wait until the oil is hot. Put the wrapped pot stickers into the pot and fry until half cooked. Add a little starch water, cover the pot, and eat when cooked.

Features: Fresh and delicious, the fish filling is refreshing, tender and delicate, and the taste is pure and beautiful.

Bayu Dumplings

Ingredients: Spanish mackerel, a little fat (the ratio of 2 pounds of fish to 1 tael of meat); seasonings: leeks, green onion and ginger water, fine salt, sesame oil, MSG; Features: smooth and tender, fishy; Tips: The key is to beat the meat, stir the meat filling clockwise, add onion and ginger water, stir until it is like porridge, and it can float on cold water. Finally add salt and oil.

Sbaby mackerel soup

Ingredients:

750g of one mackerel (preferably fresh), slightly fatter pork filling, about 250g , onions, ginger, salt, soy sauce, vinegar, pepper, seasonal vegetables (Chinese cabbage or cucumber).

Preparation method:

Peel the skin and bones of the mackerel and chop it into minced meat, add pork filling, add appropriate amount of green onion and ginger, a little soy sauce, and mix well. Heat the water in a pot, squeeze the prepared fish filling into small balls and put them into the water with your hands. After the water boils, take the meatballs out when they are cooked. It is best to make some simple chicken soup or pork rib soup. If it is inconvenient, you can also use boiling water to make a new pot. Add an appropriate amount of salt to the soup and add some seasonal vegetables. When taking it out of the pot, add MSG and pepper and put it into a soup basin.