Spanish mackerel 5g of spiced powder 2g of yellow wine 25g of white sugar 75g of ginger slices 3g of vinegar 1g of edible oil.

Exercise:

1. Remove gills and viscera, head and tail, and wash blood with clear water. Then slice, use yellow wine, ginger juice and vinegar, soy sauce and mix well, marinate for 3 minutes, take out, remove the juice, and let it dry for an hour. (or wipe off the water with a dry cloth)

2. Put the oil in the pan, add the fish fillets, fry until both sides are golden, and take out and filter out the excess oil.

3. then put the oil in the pot, add vinegar and sugar, and burn it on low heat until the sugar melts. Add the fish fillets and turn them over a few times, then pour in the cooked vegetable oil, put them in a plate and sprinkle with spiced powder. (I don't like the five flavors)

Features: This dish is yellow and brown, crisp outside Marie Laure Gigon, fresh and dry, sweet and sour.

nutritional efficacy of Spanish mackerel

1. Spanish mackerel is delicate in meat, delicious in taste and rich in nutrients such as protein, vitamin A and minerals;

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, and regular eating will have a certain auxiliary effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia;

4. It can be eaten by ordinary people, especially for people with weak cough and asthma, anemia, premature senility, malnutrition, postpartum weakness and neurasthenia.