Spanish mackerel is rich in nutrition, and many delicious foods can be made with Spanish mackerel. Here I would like to share with you the practices of Spanish mackerel in tomato sauce, smoked Spanish mackerel and sauce-flavored Spanish mackerel. Learned friends can try it.

First, Spanish mackerel in tomato juice.

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. Boil the oil in the pan, and fry the dried Spanish mackerel directly in the pan until both sides are golden. In this process, pay attention to slow frying with low fire, constantly turn the fish to avoid burning, and then release the fried Spanish mackerel for later use. Clean the pan, add the right amount of oil to heat it, then saute the onion and ginger until fragrant, add the right amount of tomato sauce and stir-fry for about two minutes, add the right amount of water and Spanish mackerel, boil the water in the pan with strong fire, add soy sauce and oyster sauce to adjust the freshness, add soy sauce to adjust the color, add white vinegar to enhance the acidity, and add the right amount of sugar and salt to improve the taste. Simmer on low fire for about 20 minutes, and finally the fire will boil the water dry. Sweet and sour Spanish mackerel and delicious fish are ready.

Second, the sauce-flavored Spanish mackerel.

After cleaning Spanish mackerel, cut it into fish pieces about two centimeters thick. 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 and stir-fry until fragrant, then add an appropriate amount of pepper, star anise, bean paste and oyster sauce, and stir-fry until the sauce is fragrant. Stir-fry Spanish mackerel in a pan, 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 pour soy sauce for coloring. Simmer for about fifteen 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 take them out for later use. Add a proper amount of chopped onion, ginger and garlic into another pot and stir-fry 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.