First of all, when slaughtering the Spanish mackerel, you need to clean the Spanish mackerel carefully, it is best to soak the Spanish mackerel for a while, and then thoroughly wash the blood in it. Then use cooking wine, white wine, beer can be, these foods with alcohol can give the Spanish mackerel deodorization. Then add ginger, chopped and put into the Spanish mackerel together cooking, can give the Spanish mackerel deodorization. When cooking Spanish mackerel can choose to add white pepper or black pepper, all have a certain de-fishy effect.

Mackerel meat is rich in protein, vitamin A, minerals (mainly calcium) and other nutrients, these nutrients are human body daily necessary, the elderly consumption of Spanish mackerel can replenish calcium, strong bones, prevention of osteoporosis and other diseases of the elderly ; children often eat Spanish mackerel to protect eyesight, eyesight, eating Spanish mackerel refined cod liver oil has a better effect.

Friends in coastal areas for seafood that can be described as how to eat are not full. Today, we will choose a method of braised Spanish mackerel to share with you. Let's make a record. We have to prepare the ingredients and toppings first to avoid making mistakes or missing ingredients in a hurry. In the years when I first started working, every day at noon I would go with my coworkers to the alley across the street from the company to have lunch. It was a narrow old alley with small fly shops on both sides of the alley.

We usually went to the one at the end of the alley. The store was small, but the windows were clear and the food was good. What attracts us most is his braised horse mackerel. Through its rich color, we could see that the skin of the mackerel was fried yellow and wrinkled, and it smelled delicious. Each time we ate the red chili and garlic slices on our plates.

The old alley has long since changed and the restaurant no longer exists, but the delicious stir-fried Spanish mackerel is always in the back of my mind, trying to find the flavor of my memories. Cut open the belly of Spanish mackerel with scissors, clean the guts and blood clots, and then cut into large pieces. The head and blood clots in the stomach and guts are the main source of the Spanish mackerel's odor. These must be cleaned out if you want to make good Spanish mackerel flavor without being fishy, and I just threw out the head. Add the ginger, Szechuan peppercorns, star anise, red pepper and half of the sliced garlic and saute until fragrant. Then add the fish pieces and saute over low heat for a minute or two until the pieces can slide and set. Flip and continue to fry until set.