Clear blanch the most fresh. The fish head and tail clean, and then soak for a while with cooking wine and a little salt; take dry mushrooms three or four pieces of water to hair, and so the pot of water boiling, the fish head pieces, mushrooms together under the pot of high-flame rolling, and then stewed into a milky white, sprinkled with parsley oil, served in a bowl, add some shredded green garlic that is ready. There is a kind of other fish less fragrant.

Five spice smoked fish. Mackerel middle or braised, or do smoked fish, or do fish balls, fried fish, blanch fish rolls, do fish porridge and so on. Smoked fish practice is to cut the fish into finger-width slices, with soy sauce wine salt soak for a while, and then pepper flour sugar mixed together, smeared on both sides of the fish, over the oil and fried, fish cooled and then eat, the flavor is very fresh.

Fried mackerel intestines. Mackerel intestines are also very tasty, but it takes a lot of work to do it. Fish intestines cut with scissors, soaked in salt, and then rinsed with water, cut into large inch segments, and then blanch in boiling water, after controlling the water, put into the boiling oil, and then add soy sauce, garlic, ginger and other ingredients, cut the tofu into a large dice block, together with the frying, add a little sugar before the pan sprinkled with a little bit of garlic before you can fish intestines are very tasty and crispy.