There are two ways to cook mackerel: fried and stewed.

1. Fried, method:

1. Clean the fish, remove the head, split the fish in half; sprinkle with garlic slices, ginger slices, cooking wine, and salt , thirteen incense;

2. Put it in a basin and marinate for 20 minutes;

3. Boil oil in a pot, add delicious fish, and fry until cooked That’s it.

Note: Use medium heat when frying, don’t fry it until it’s burnt; it tastes good when it’s hot, but not when it’s cold

2. The stew method is also very simple.

1. Clean the fish and cut it into sections (the whole fish looks good, and the cut into sections is easy to eat. I am a realist, and convenience to eat comes first, cut into sections)

2. Prepare onions, ginger and garlic (the garlic in the fish stew is very delicious, so I put more)

3. Fry the fish in oil until it is cooked. Don’t turn the fish too frequently when frying, as it will turn easily. broken.

4. Pour out the excess oil, leave a little, add soy sauce, vinegar, and sugar to taste, add soup and bring to a boil, add onions, ginger, and garlic, and stew.

5. Serve it out and add some coriander. Coriander is essential for eating fish. It tastes fragrant.

1. Ingredients: One piece of Yanba Mackerel Seasonings: onion, ginger, garlic, soy sauce, cooking wine, vinegar, oil, salt, sugar and MSG

2. Remove the gills from the Yanba Mackerel The internal organs, especially the fish blood, should be removed, rinsed and cut into sections. Slice onions, ginger and garlic.

3. Heat oil in a pan, sauté onion, ginger and garlic until fragrant; add mackerel segments.

4. Turn on high heat and cook cooking wine and vinegar along the edge of the pot to evaporate them quickly to remove the fishy smell. Then, add light soy sauce.

5. Add water to boil, then add salt and sugar to taste.

6. Cover the pot and cook over medium heat for about 10 minutes.

7. Add MSG to enhance the freshness.

8. Take it out of the pot and put it on a plate. Garnish lightly with green onion leaves or cilantro.

1. The fish is cut into thin slices and is easy to taste. It is solid when frozen. It is best to cut it with a sharp knife after it has warmed up a little. 2. Don’t break the fish into pieces when frying, remember to turn it over carefully. 3. Season the sauce according to your own taste. If you like it a little sweet, you can add more sugar. If you don't like it, you can add less sugar. 4. Add the fried fish to the sauce while it is still hot to fully absorb the flavor. After the fish is fully flavored, take it out and eat it; 5. There is also a method of putting the fried fish into the soup and drying it over fire, which is also delicious. 6. This method is also applicable to other fish with few spines and thick flesh.