Seasoning: peanut oil, Jiang Mo, liquor and salt.

Practice:

1, take the middle section of chilled mackerel, wash and wipe it dry, cut it into 1- 1.5 cm thick pieces, pour a little white wine and marinate for a few minutes. Remove the remaining liquid, apply fine salt (slightly more than usual, avoid being too salty), sprinkle some Jiang Mo, put it in a sealed container, and put it in the freezer for 24 hours.

2, hot pot oil 75 ml, to medium-high temperature. Remove Jiang Mo from the fish pieces, put them in the pot one by one, fry them on high heat for 1 min, then turn to low heat, fry them until they are brown and fragrant, and fry them in the same way.

3, pour a small amount of water from the edge of the pot to avoid excessive water loss of fish. After the surface is fried, put it on the plate.

Features: tender outside, very fine meat, fresh, salty and smooth. Do not add any extra seasoning, and highlight the original flavor with a plain face.

2 Mushroom mackerel food preparation

Take 300g of mackerel and 50g of white mushroom slices. Take four tablespoons of salad oil.

(a) A little chopped onion and white wine, a spoonful of garlic and 60 grams of butter.

(b) One teaspoon of refined salt, half a teaspoon of pepper, and two teaspoons of flour and lemon juice.

Practice:

1, wash mackerel, wipe dry the water, add seasoning (b) and mix well.

2. Add two tablespoons of salad oil to the frying pan, use high fire for 5 minutes, then put the fish, fry thoroughly on both sides, and then turn it over for 3 minutes.

3. Add two tablespoons of salad oil to the plate, heat for 2 minutes, add the mushroom slices and seasoning (a) and mix well, heat for 1 minute, take it out and pour it on the mackerel.

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3 Main ingredients of mackerel dumplings: Spanish mackerel 300g, fat meat150g, water chestnut100g, and wheat flour 250g.

Accessories: 20g of leek.

Seasoning: 3g of ginger, 5g of salt, 2g of monosodium glutamate 1 g, 2g of pepper, 0g of starch (pea) 10, 0g of sesame oil 10, and 75g of eggs.

Characteristics of mackerel dumplings;

Fresh and sweet mackerel meat and fragrant leek yellow give generate a wonderful and profound fresh taste!

4 Braised dried bean curd with mackerel Ingredients: 5 pieces of dried bean curd in Puning and 250g of mackerel.

Ingredients: oil, salt, fish sauce, chicken powder and onion.

Practice:

1 Divide the dried bean curd into four parts, wash the mackerel and cut into pieces, and wash the onion and cut into pieces.

2, put the pot on fire, add oil to heat, add mackerel.

3. Fry until the fish changes color, slightly browned, and add lobster sauce to saute.

4. Add fish sauce, salt and chicken powder to taste.

5. Pour a proper amount of water along the edge of the pot.

6. Boil the fire and add dried beans.

7, burn more 10 minutes, add the onion to the pot.