Skinning method of Spanish mackerel:
1. Pat the Spanish mackerel vigorously with a knife to disperse the meat, then open it from the back of the fish, scrape off the fish with a knife, or scald it slightly with boiling water and peel it.
2. You can also cut the Spanish mackerel and scrape the fish with a knife with the skin facing down.
3. Cut the Spanish mackerel into two large pieces of fish and put them on the chopping board. Use a knife with the back of the knife to gently weigh them. When the fish can peel off, use the back of the knife to stick to the fish skin from the tail, and then remove the skin.
nutritional analysis
1. Spanish mackerel is delicate in meat, delicious in taste and rich in nutrients, including protein, vitamin A, minerals (mainly calcium) and so on.
2. Spanish mackerel has the effects of invigorating 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. Regular eating will have certain auxiliary effects on anemia, premature senility, malnutrition, postpartum weakness and neurasthenia.
"Su-style mung bean soup" is a memory of Suzhou people growing up, and many people have never eaten this kind of mung be