1. Pan-fried Spanish Mackerel

(1) Heat the iron plate, pour oil and spread evenly;

(2) Put in and marinate Mackerel fillet, fry until browned;

(3) Flip and fry until browned;

(4) Sprinkle with shredded vegetables before turning off the heat.

2. Braised fish tail (fish head)

(1) Cut the mackerel tail (fish head) into large pieces, heat the oil in a wok;

(2) Fry the fish tail (fish head) pieces until brown, then move the fish pieces to one side;

(3) Put ginger slices, green onion segments and dried red pepper in the remaining oil and fry them The aroma will come out;

(4) Then cook in the vinegar and mix well, pour in the boiling water with the fish pieces, add salt and a few drops of dark soy sauce;

(5) After boiling, turn Simmer over low heat until the flavor is absorbed;

(6) When the sauce is reduced over high heat, add a little chicken essence and stir well.

3. Grilled fish with cumin

(1) Sprinkle both sides of the mackerel slices with fine salt, sprinkle with crushed black pepper, and marinate for two hours;

(2) Preheat the oven, sprinkle chopped onions and red pepper rings on the marinated fish fillets, put it in the upper layer of the oven, set the heat up and down at 200 degrees for 20 minutes;

(3) After baking Take out and sprinkle a layer of cumin powder, bake at 250 degrees for 3 minutes.

4. Fish dumplings

(1) Peel the skin and bones of the mackerel, and crush the fish meat with your hands to make a paste;

(2) Fish skinned fish Add an appropriate amount of water to the bones and bring to a boil over high heat, simmer over low heat until it becomes a soup, discard the skin and bones and leave the clear soup to cool for later use;

(3) Chop the pig fat into small pieces, mince it with the dried shrimps into a puree, and leeks. Chop into pieces;

(4) Mix the fish paste with pig fat and shrimp paste, add two egg whites, one spoon of cooking wine, one spoon of sesame oil, two small spoons of salt and one spoon of chicken essence. Stir quickly in the same direction, and while stirring, add the cooled fish broth little by little, until the filling is moist, slippery, and not sticky;

(5) Add chopped leeks and mix together to form dumplings Filling;

(6) Mix flour with egg yolk and appropriate amount of water to form a slightly soft dough. After it is ready, divide it into long strips, cut the ingredients, roll out the skin, wrap it into fish-shaped dumplings, and cook it good.