Spanish mackerel is rich in nutritional value and can be used to make many delicious foods. Here, I will share with you the practices of catsup Spanish mackerel, smoked Spanish mackerel and sauce-flavored Spanish mackerel, and friends who have learned it can try it.

First, Spanish mackerel with tomato sauce.

First, clean the Spanish mackerel and cut the back of the swordfish into knife flowers, so that it can be better tasted. Then put the Spanish mackerel into a large enough pot, add a proper amount of cooking wine, shredded ginger, chives and salt, and marinate for about 20 minutes. Heat oil in a pan, and fry dried Spanish mackerel directly in the pan until golden on both sides. In this process, pay attention to slow frying with low fire, and constantly turn the fish to avoid burning, and the fried Spanish mackerel will be taken out for later use. Clean the pan, add appropriate amount of oil and heat it, then stir-fry onion and ginger, then add appropriate amount of tomato sauce and stir-fry for about two minutes, add appropriate amount of water and Spanish mackerel, boil the water in the pan with strong fire, add light soy sauce and oyster sauce to adjust freshness, add light soy sauce to adjust color, add white vinegar to enhance acidity, and add appropriate amount of sugar and salt to improve taste. Stew slowly for about 20 minutes, and finally the fire will boil the water dry. Sweet and sour soup and Spanish mackerel with delicious fish are ready.

The second kind, Sauced Spanish mackerel.

After cleaning Spanish mackerel, cut it into fish pieces with a thickness of about two centimeters. Heat the oil in the pan, stir-fry the pork belly slices in the pan until brown. Then add an appropriate amount of chopped onion, ginger and garlic to stir fry until fragrant, then add an appropriate amount of pepper, star anise, red bean paste and oyster sauce, and stir fry until the sauce becomes fragrant. Stir-fry Spanish mackerel in a pot, add a proper amount of fresh soy sauce, add enough beer, friends who like spicy food, and also add a proper amount of dried Chili peppers, and color them with soy sauce. Simmer over high fire for about 15 minutes. Finally, sprinkle chopped green onion on the surface and it will be delicious.

Third, smoked Spanish mackerel.

After cleaning Spanish mackerel, cut it into fish pieces with a thickness of two centimeters, and then marinate it with onion, ginger, garlic, salt and cooking wine for about 30 minutes. Then control the water on the surface of Spanish mackerel to dry. When the oil temperature is 40% hot, fry the Spanish mackerel pieces in the pot until the surface is golden, and then take them out for later use. Add a proper amount of chopped onion, ginger and garlic to another pot and saute until fragrant, add enough water, then put the fried Spanish mackerel into the pot, add a proper amount of sugar, pepper, soy sauce, salt and cooking wine, and stew for 10 minute.