It is made from the viscera of Spanish mackerel produced in Taihu Lake in Mudu area, after a little processing, mixed with seasoning and soup.
Tang Fei is fresh and clear, fat but not greasy, and delicious. Spanish mackerel has a green back, black patterns and a white abdomen, also known as bubble fish. It goes on the market at 10 every August, so there is a saying that "autumn can be complacent and eat spot liver". Feifei decoction is also called Bangan decoction.
In Mudu, the main course of every restaurant is fish, but because the cooking methods are similar, each restaurant keeps its own dishes, which are very light.
Spanish mackerel, also called mackerel.
Spanish mackerel is long and flat, spindle-shaped. Generally, it is 25 to 50 centimeters long and weighs 300 to 1000 grams. The largest individual can reach 1 m and weigh more than 4.5 kg. The tail handle is thin, with three raised ridges on each side, and the ridge in the middle is the longest and highest. The head is taller than the body. The mouth is large, slightly inclined, with large teeth and sparse arrangement. The body is small and round, and the lateral line is irregular and wavy. There are black circular spots in the center of the body. 2 dorsal fin, the first dorsal fin is long, with 19 ~ 20 fins, the second dorsal fin is short, and there are 8 ~ 9 small fins behind the dorsal fin and gluteal fin respectively; The pectoral fin and ventral fin are short and have no hard spines; The caudal fin is large and deeply forked.
Spanish mackerel is tender, delicious and nutritious, and rich in protein, vitamin A, minerals (mainly calcium) and other nutrients.
Spanish mackerel recipes:
The first is braised Spanish mackerel.
1. Two Spanish mackerel.
2. Cut the Spanish mackerel into small pieces, put them in a basin and marinate them with salt, cooking wine, onion and ginger for 20 minutes.
3. Heat oil in the pan, add Spanish mackerel and fry until golden on both sides.
4. Fried Spanish mackerel.
5. Cut the onion into sections, slice the ginger, and have one star anise.
6. Put the oil in the pot again, add the onion, ginger and star anise and stir fry.
7. Pour in the juice (soy sauce, vinegar, sugar, oyster sauce and water).
8. Join Spanish mackerel.
9. Add water, bring to a boil, simmer for 10 minutes, and then add a little salt to the soup.
Second, Spanish mackerel in tomato juice.
Materials:
One onion, one coriander, three ginger slices, half aniseed, pepper 10, one garlic clove, 20g salt, a little sugar 15g, a little vinegar, a little cooking wine and a little light soy sauce.
Exercise:
1. You can prepare four Spanish mackerel, or more, eviscerate and clean them, and marinate them with a little salt wine, onion and ginger.
Spanish mackerel with tomato sauce
2. Prepare small ingredients: tomato sauce, aniseed, pepper, onion, ginger and garlic.
3. Fry salted Spanish mackerel in hot oil until golden brown.
4. Fried Spanish mackerel
5. Put onion, ginger, garlic, aniseed and pepper in another pot, then add tomato sauce and a little sugar to stir fry.
6. Add warm water and a little soy sauce vinegar and boil over high fire to make tomato juice.
7. Then put the fried fish into the fire to stew the soup and take it out of the pot.
8. Take the vegetables out of the pot and put them on the plate. This dish has been made into soup. Sweet and sour fish is delicious.
Third, smoked Spanish mackerel.
Materials:
Spanish mackerel, onion, ginger, garlic, cooking wine, soy sauce, salt and pepper.
Exercise:
(1) Wash Spanish mackerel and cut into sections, each section is about 3cm.
(2) Put the onion, ginger, garlic, cooking wine, soy sauce (just smeared with fish), salt and pepper (a small amount) into a bowl and marinate for about 6 hours.
(3) Take out the Spanish mackerel, put it in an oil pan and fry it for about 8 minutes, then take it out. You can eat it when it's cold (it's not chewy when it's hot).
Fourth, Spanish mackerel jiaozi.
Materials:
Jiaozi powder 500g, Spanish mackerel meat 250g, pork belly powder100g, leek powder100g, salt, cooking wine, pepper noodles and sesame oil.
Exercise:
(1) Wash the fish, chop the salted meat sauce, put it in a bowl and beat it in one direction to increase the viscosity, then add the chopped pork belly, salt, cooking wine, pepper, chopped leek and sesame oil and mix well to make dumpling stuffing.
(2) Mix jiaozi noodles, bake them slightly, make 60 pieces of dough, and wrap them with Spanish mackerel meat to form a jiaozi shape.
(3) Add a proper amount of water into the pot, boil it, put it in jiaozi, and take it out after cooking. Dip it in vinegar when eating.
5. Braised Spanish mackerel
Materials:
400g Spanish mackerel, oil, salt, sugar, soy sauce, rice vinegar, onion, ginger, garlic, aniseed pepper and water.
Exercise:
(1) Wash the fish for later use.
(2) Cut the fish into 3cm sections and slice the ginger and garlic.
(3) Drain oil from the hot pot for cooling.
(4) Add pepper, aniseed, onion, ginger and garlic into the pot and stir-fry.
(5) Pour in light soy sauce and bring to a boil.
(6) Add water to boil and add fish pieces.
(7) Add a little vinegar.
(8) After the fish pieces are laid flat, add a proper amount of salt, cover the pot and bring to a boil. Stew until the water is slightly dry.