1. Function: Deodorization. Lemon juice can remove the fishy smell from fish, and a few drops is the best. Lemon juice is a good condiment. Adding lemon juice to meat can eliminate the fishy smell and promote the meat to taste earlier. For example, adding a little lemon juice to vegetables with strong smell such as onions can reduce the smell. The fishy smell comes from some amines, which are weakly alkaline in terms of PH value, while lemon juice contains citric acid, which is weakly acidic. When the two substances are added together, acid-base neutralization will occur, making the amine substance become ammonium salt, which is tasteless, so the fishy smell is removed. Adding lemon juice to pickled fish will make the fish taste better and will not be sour. Don't take the fish out immediately after steaming, lest the temperature drop suddenly and tighten the fish. Stew in the pot for 5 minutes and the meat will be tender.

2. Mackerel, also known as flying fish and mackerel, is a common fish on the table. Many people, from small to large, have a familiar sense of intimacy besides food. Mackerel is rich in nutrients such as protein, calcium, phosphorus, sodium and potassium, and vitamin B and D groups. Protein is higher than eel and mullet, but it is low in fat and calories and rich in DHA and EPA. It can be said that it is noble and not expensive. There is more fresh mackerel oil, which is most suitable for salt roasting, frying or frying. After the mackerel is washed, evenly coat the fish with a layer of salt. Stir-fry ginger slices in oil pan and add mackerel. After cooking, turn it over and fry the other side. You can eat it.

3. The key to making miso mackerel is to sprinkle salt, let it stand for a while, and then quickly soak it in boiling water until the surface turns white and makes it marbled. Doing so can eliminate the fishy smell of fish. Then, make the kneaded miso and cook it in the bright miso. Clean the surface of mackerel with clear water, remove the head and internal organs, and cut into two pieces. Make a transverse incision in the skin and cut it into an edible size. Sprinkle a little salt on it, let it stand for 5 minutes, and then put it in boiling water to make it frost-like. Put the sauce in a small pot and adjust it to a shiny color with low heat. Put 1 in a pot, bring to a boil over medium heat, add ginger slices and mackerel in 2, boil again, add miso in 3, cover the pot, and cook over medium heat for 7-8 minutes. Put it in a bowl, pour in the cooked soup and decorate with shredded ginger.