The Spanish mackerel meat is tender, flavorful and nutritious, rich in protein, polyunsaturated fatty acids vitamin A, minerals, mainly calcium and other nutrients. Each 100 grams of edible portion containing 21.4 grams of protein, 7.4 grams of fat, calcium 20 milligrams, phosphorus 226 milligrams, iron 2.0 milligrams, thiamine 0.03 milligrams, riboflavin 0.29 milligrams, 9.7 milligrams of niacin.

Wahoo has fewer thorns and more meat, with high nutritional value. The family practice is very wide, suitable for taking meat dumplings, braised, dry-fried, but in order to make it better flavor, to maintain the tenderness of the meat, or home practices more.

In order to better deodorize the fresh Spanish mackerel before stewing, the initial processing to remove the black membrane of the clean bore, and in the stewing I changed the old soup or water into beer. In order to better taste and change the knife need to marinate for 30 minutes. You need to fry both sides golden brown before cooking.

Home cooked Spanish mackerel

Main ingredient: 600 grams of Spanish mackerel

Marinade: 10 grams of green onion, 8 grams of ginger, 2 grams of pepper, 3 grams of salt, 3 grams of monosodium glutamate (MSG), 8 grams of cooking wine.

Seasoning: 150 grams of salad oil, 30 grams of Donggu Yipin fresh soy sauce, 6 grams of Haitian dark soy sauce, 3 grams of Wang Shouyi thirteen spices, 6 grams of dried chili peppers, 6 grams of green onion slices, 3 grams of ginger slices, 3 garlic cloves, peppercorns, 6 grams of refined salt, 8 grams of monosodium glutamate, 20 grams of sugar, 15 grams of Shuihaodian vinegar, 750 grams of beer.

Production steps:

1, Spanish mackerel out of the processed knife into a thick section, add the above marinade marinade for 30 minutes. Pick clean inside onion ginger, pepper seasoning to be used.

2, large spoon hot into the appropriate amount of salad oil, shake the large spoon so that the salad oil step full of large spoon poured out (this step in order to avoid frying Spanish mackerel when the sticky pan, to maintain the shape of the Spanish mackerel is not broken and not scattered). Add the cool oil and add the marinated mackerel. Fry both sides golden brown on medium heat.

3, reboot the pan into the salad oil into the dried chili pepper segments, onions, ginger and garlic, pepper seasonings burst pan fried incense. Cook cooking wine, vinegar, add all the remaining seasonings. Add pan-fried Spanish mackerel section, large fire boil clean floating foam, change to small fire stewed.

4, stewed after the big fire juice, add parsley section. A delicious flavor, a little no fishy home-cooked stewed Spanish mackerel is done.