Recipe ingredients:

A (large) Spanish mackerel, an egg white, a tablespoon of potato starch, a green onion, a ginger, three or four cloves of garlic, two tablespoons of salt, a handful of pepper, a spoonful of pepper powder, two tablespoons of soy sauce, half a small bowl of Shaoxing rice wine, a spoonful of sugar, a spoonful of chicken essence, two tablespoons of soy sauce and a little black pepper.

Production method:

1. Wash Spanish mackerel, cut it into slightly thick slices, and marinate it for more than 20 minutes with one egg white, one tablespoon potato starch, a little shredded onion and ginger, two tablespoons salt, one tablespoon pepper powder, two tablespoons soy sauce, one tablespoon white sugar and two tablespoons Shaoxing rice wine.

2. ignite and sit in the pot with peanut oil (a little more). After the oil is hot, fry the Spanish mackerel until both sides are golden, and take out and drain the oil for later use;

3. There is a little base oil left in the pot, add pepper and stir-fry, then pour in chopped onion, ginger and garlic, stir-fry and pour in fried fish fillets, cook the remaining yellow wine, add two spoonfuls of soy sauce, one spoonful of sugar and half a bowl of water, and cook for about five minutes. When the soup is dry, add black pepper and chicken essence, serve and stew Spanish mackerel.

The practice of stewing bonito (Spanish mackerel in tomato sauce)

Recipe ingredients:

Fresh Spanish mackerel 1 strip (about 750g), peeled tomatoes 300g, onion slices, ginger slices, pepper oil, cooking wine, salt, monosodium glutamate, broth, pepper and sesame oil.

Production method:

1. Tomatoes are cut into rolling blades, Spanish mackerel is eviscerated, gills are washed, and thick slices are cut with an oblique knife;

2. Add 120g pepper oil to the sliding spoon, heat it, put Spanish mackerel slices one by one, fry both sides hard, add onion ginger, cook cooking wine, add 750g stock, and simmer over low heat;

3. Heat another spoonful of pepper oil, add chopped green onion and stir-fry until cooked, that is, add tomato and stir-fry until soft, pour Spanish mackerel stew 10 minute until the soup is thick and white fish is cooked, then add monosodium glutamate, salt and pepper to taste, take out onion and ginger, stew Spanish mackerel, put it in an alcohol pot and sprinkle with minced coriander and pepper. [Dining area]

Characteristics of dishes:

Spanish mackerel is fresh and tender, fragrant with soup and persimmon, and it is half soup and half dish, salty and slightly sour. Spanish mackerel is more delicious in the sour taste of tomatoes.

Cooking skills:

Stir-fry tomatoes with another spoon and add them when stewing Spanish mackerel, so as to get rid of its sour taste.

Stewed fish in sauce

Recipe ingredients:

Spanish mackerel 1 strip (about 600g), fat and lean shredded pork 50g, water-soaked mushrooms 20g, chopped green onion15g, Jiang Mo15g, minced garlic15g, sweet noodle sauce 50g and vinegar/kloc-.

Production method:

1. Wash Spanish mackerel after eviscerating, spread oblique knives on both sides, spread sweet noodle sauce all over the body, and shred mushrooms;

2. Put the wok in medium heat, add a little vegetable oil, add Spanish mackerel when it is 50% hot, and fry until golden on both sides.

3. Add vegetable oil to the wok, heat it, put onion, ginger and garlic into the wok, add sweet noodle sauce and shredded pork, stir-fry for a few times, then add 300g of water, seasoning, soy sauce, monosodium glutamate, mushrooms and Spanish mackerel, simmer the fish with slow fire, put the fish into a fish plate, and thicken the soup in the wok with water and starch.

Cooking skills:

When frying Spanish mackerel, the oil temperature should not be high, and the firepower should not be large to prevent it from being damaged; When stewing Spanish mackerel, use slow fire.

Characteristics of dishes:

The color of the sauce is red and the sauce is fragrant.

The practice of smoking fish

Recipe ingredients:

Spanish mackerel 1 (700- 1000g), pepper 1 2 teaspoons (3g), 2 teaspoons of balsamic vinegar (10ml), 2 slices of ginger, 2 pieces of onion, and Jiang Mo1teaspoon (3g).

Production method:

1. Wash Spanish mackerel, cut it from the back of the fish with a sharp knife, clean it, put the fish on the chopping block and cut it into thick slices about 5 cm thick.

2. Put the fish fillets into a basin, add ginger slices, onion segments and soy sauce (1 teaspoon, 5 ml), and marinate for10min;

3. Put cooking wine, sugar, allspice powder, balsamic vinegar and ginger oil (1 teaspoon, 5 ml) into a pot, add 1 cup of water, boil for 5 minutes, and put it in a bowl and let it cool for later use;

4. Heat the frying pan with high fire. When the oil temperature rises to 80% (there is obvious smoke rising above the oil surface), put the fish fillets into the oil, slide them gently with chopsticks, fry them until the skin is slightly yellow and the fish is tight, and take out and drain the oil;

5. Reheat the oil in the pan, then fry the fillets in the oil pan, take them out with a colander or colander, put them in a seasoning bowl while they are hot, let them stand for more than 15 minutes, and then smoke the Spanish mackerel, and you can eat them.

Nutritional efficacy of Spanish mackerel

1. Spanish mackerel is tender in meat, delicious in taste and rich in nutrients such as protein, vitamin A and minerals.

2. Spanish mackerel has the effect of benefiting qi and relieving cough, and has certain curative effect on weak cough and asthma;

3. Spanish mackerel also has dietotherapy functions such as refreshing and anti-aging, and it will have certain auxiliary effects on anemia, premature aging, malnutrition, postpartum weakness, neurasthenia, etc.;

4. Ordinary people can eat it, and it is especially suitable for people with deficiency cold, cough and asthma, anemia, premature senility, malnutrition, postpartum weakness and neurasthenia.