Spanish mackerel is a warm pelagic fish, feeding on small pelagic fish, summer and fall group migration, part of the Bohai Sea into the spawning, the autumn floods are often groups of soliciting bait in the vicinity of coastal islands and rocky reefs, one of the economic fish for the north. The following is the practice of Spanish mackerel that I have organized for you.

First, the practice of home cooking Spanish mackerel

Ingredients

The main ingredients of Spanish mackerel ingredients fungus, pancetta seasoning salt, monosodium glutamate (MSG), sugar, soy sauce, vinegar, green onions, ginger, broth, peanut oil

Practice

1. Spanish mackerel processed and clean, cut into pieces.

2. Onion and ginger popped incense, under the pork stir-fry, add vinegar, soy sauce, put the fish pieces fried.

3. Add soup seasoning, add fungus, slow fire stew can be.

Tips

Characteristics

Home taste, fresh flavor.

Tips

Onion and ginger burst incense after frying fish pieces, then add soup seasoning, slow fire stew is good.

Second, honey fried Spanish mackerel

Ingredients

Spanish mackerel 1, tomato salsa, green onions, garlic, soy sauce, salt, sugar, cooking wine

Practice

1, Spanish mackerel cleaned and cut into large pieces, remove the water from the surface of the fish with a towel or kitchen paper. Add salt, dark soy sauce and cooking wine and marinate for 30 minutes.

2, the bottom of the pan oil is hot, put such as Spanish mackerel pieces, one side of the frying through and then turn the other side of the frying two sides of golden brown. Add tomato sauce, a little sugar, simmer for about 15 minutes.

Tips

1, this dish must be low heat, do not add water to simmer.

2, according to this method can be done with scallops, crucian carp, flatfish, flatfish.

Three, Spanish mackerel and tofu dumplings

Ingredients

Spanish mackerel meat, tofu, mushrooms, green onions, ginger, soy sauce, salt, pepper, cooking wine, sesame oil

Practice

1. First, the noodle and good, put in a basin standby; mushrooms cleaned and cut into minced; tofu cleaned in boiling water blanching, and then removed and cut into small dices; the first two are not the same. Then take out and cut into small dices; green onions and ginger were cut into minced; fish cleaned and chopped into fish puree, and put soy sauce, green onions and ginger, cooking wine, salt, pepper, sesame oil, stirring well beat to the strong standby.

2. Put the chopped mushrooms and tofu into the fish mixture, stir well to make the filling, and then add the right amount of seasoning to increase the flavor as needed.

3. After making the filling, you can handle the dough, divide the dough into several parts, take one part and put it on the board, roll it into a long strip, make it into a dosage, flatten it, roll it into a dumpling skin, wrap it into the filling, make it into dumplings, and put it into a pot of boiling water and cook it.

Tips

Replace the other fish can also be, in the take the fish must be careful, lest you eat the fish thorns, if you can not deal with it can go to the supermarket to buy processed fish to do

four, smoked Spanish mackerel practice

material

Spanish mackerel, scallions, ginger, garlic, cooking wine, soy sauce

2, into the bowl add green onion, ginger, garlic, cooking wine, soy sauce (just wipe over the fish can be), salt, chili (a small amount), marinate for about 6 hours.

3, and then the Spanish mackerel fish out into the oil nest in a small fire frying for about 8 minutes to fish out, cooled to can be eaten (hot when eating the texture is not cool chewy).

Tips

Fish ice for a long time will inevitably change the flavor, this dish is suitable for storage or usually as a snack to eat, very chewy. It is also a local snack. One thing to note, is that the frying time may not be able to grasp the time, this is as long as you are due to the size of the cut section, so try to each section are about the same size. Then it is a test of your patience.