Ingredients, 400 grams of Spanish mackerel, 50 grams of black beans, 5 grams of peanut oil, 15 grams of soy sauce, 15 grams of sugar, 5 grams of rice vinegar, green onions, 10 slices of ginger, 5 grams of salt.
Methods:
(1) fresh Spanish mackerel gills, viscera, cut into pieces, wash with non-scalding water, wipe a little salt marinade for a few moments.
(2) soy sauce, rice vinegar, sugar mixed into a sauce spare.
(3) Pour the sauce over the marinated fish and arrange ginger and green onion, and put some edamame.
(4) Put the fish plate into the steamer of the United States to steam.
(5) Steamed fish, sprinkle some shredded green onion and chili, heat the oil and splash it on the fish.
2, braised Spanish mackerel.
Ingredients, 2 Spanish mackerel, salt moderate, soy sauce moderate, a little chicken essence, green onion moderate, garlic moderate, pepper moderate, dry chili moderate, sugar moderate.
Directions:
(1) cut green onions, garlic slices, dried chili peppers, peppercorns moderate.
(2) Wash the Spanish mackerel, cut into pieces, drain the water standby.
(3) make oil in the pot, put the Spanish mackerel, fry the Spanish mackerel on both sides of golden brown with medium heat.
(4) Put onion, garlic, dried chili, pepper, soy sauce in turn, stir fry for 2 minutes.
(5) Add chicken essence, sugar, salt, high heat juice, plate can be.
3, eggplant sauce Spanish mackerel.
Ingredients, 3 Spanish mackerel, 1/2 teaspoon of salt, 1 tablespoon of soy sauce, 1/2 tablespoon of vinegar, 1 section of green onion, 3 slices of ginger, 8 peppercorns, 1/2 tablespoon of cooking wine, 2 tablespoons of tomato sauce, 1 teaspoon of sugar.
Directions:
(1) Cut off the head of the Spanish mackerel, remove the internal organs, and then rinse with water; control the water and cut into large sections.
(2) green onion cut into sections, ginger slices spare; frying pan with vegetable oil to fry pepper.
(3) Spanish mackerel dry water into the frying pan fried until golden brown on both sides.
(4) cut green onions, ginger into the pan frying fish, together and then fried green onion flavor, into a bowl of water, and then pour vinegar, soy sauce, cooking wine, sugar.
(5) Finally, add salt and tomato sauce, cover and boil on high heat, turn on low heat for about 20 minutes, the soup is thick enough to turn off the fire.
4, spicy Spanish mackerel.
Ingredients, 1 Spanish mackerel, 4 tablespoons of salad oil, 1 teaspoon of salt, 1 green onion, half a piece of ginger, 1 head of garlic, 1 teaspoon of peppercorns, 1 teaspoon of cooking wine, 1 tablespoon of soy sauce, 2 tablespoons of edamame.
Directions:
(1) Thaw frozen Spanish mackerel until slightly soft, do not wait until completely thawed, then processed off the viscera, remove the head and tail, thinly sliced, rubbed with a layer of crushed peppercorns, salt, cooking wine yards into the dish, marinated for 30 minutes. The first thing you need to do is to get rid of all the guts and cut them into thin slices.
(2) hot oil in the pan, put the Spanish mackerel in medium-low heat and fry until golden brown on both sides, then move the Spanish mackerel to the surrounding area, and in the middle of the green onions, ginger and garlic burst incense.
(3) add spicy black beans, slightly shaking the pot makes even, then add a small amount of hot water, 1 tablespoon of soy sauce, continue to shake the pot, do not use a spatula to turn over, so as not to Spanish mackerel are broken. Cover and simmer for 10 minutes, and finally collect the juice can be.