Materials:

Spanish mackerel 1 (700- 1000g), pepper 1 2 teaspoons (3g), 2 teaspoons of balsamic vinegar (10ml), 2 slices of ginger, 2 pieces of onion, and Jiang Mo1teaspoon (3g).

Exercise:

1. Wash Spanish mackerel, cut it from the back of the fish with a sharp knife, clean it, put the fish on the chopping block and cut it into thick slices about 5 cm thick.

2. Put the fish fillets into a basin, add ginger slices, onion segments and soy sauce (1 teaspoon, 5 ml), and marinate for 10 minute.

3. Put the cooking wine, sugar, allspice powder, balsamic vinegar and ginger oil (1 teaspoon, 5ml) into the pot, add 1 glass of water and boil for 5min, then put it in a bowl and let it cool.

4. Heat the frying pan on a big fire. When the oil temperature rises to 80% (there is obvious smoke rising above the oil surface), put the fish fillets into the oil, gently slide them open with chopsticks, fry them until the skin is slightly yellow and the fish is tight, and take out and drain the oil.

5. Heat the oil in the pan again, fry the fish fillets in the oil pan, take them out with a colander or a strainer, put them in a seasoning bowl immediately while they are hot, and leave them for 15 minutes or more to eat.

The second course: smoked Spanish mackerel with wine flavor

1. Remove the head and tail of two Spanish mackerel, cut them into 0.5cm pieces, put them in a small basin, and put one tablespoon of sugar (spoon) in turn; One tablespoon of high-alcohol liquor; Add 6 tablespoons soy sauce (or fish fillets) and marinate for 24 hours.

2. The next day, fry the salted fish in the oil pan. Be sure to fry it thoroughly, and the fire should be bigger.

Put the fried fish in a big plate.

4. Put a little oil in the pot, saute the garlic, add 2 tablespoons of sugar and 6 tablespoons of vinegar; Add a little chicken essence and cook for 3 minutes until the juice bubbles. Turn off the heat.

5. Pour the juice on the fried fish, so that each piece is stained with the juice.

6. Leave it for 6 hours before eating.

You can have as much or as little sugar as you like.

I marinated it for about half an hour before making some changes, and finally I soaked it in salt water for half an hour to taste better. After Spanish mackerel is tasted, it is better to put it in a plate and dry it naturally before eating.

The third way: the method of smoking Spanish mackerel is as follows:

Ingredients: Spanish mackerel, oil, soy sauce, cooking wine, sugar, shredded ginger, a little spiced powder, a little pepper, a little aniseed.

1. Wash Spanish mackerel and cut into 2 cm thick slices.

2, adjust the sauce, put more soy sauce, cooking wine is a quarter of soy sauce, sugar, shredded ginger, spiced powder, pepper, aniseed according to your own taste. (Don't let the prepared juice flow through the Spanish mackerel)

3, marinate for 24 hours, the taste can fully enter the Spanish mackerel (usually add salt tonight, you can fry tomorrow night)

4. After the Spanish mackerel is salted, put oil in the pot, fry the salted Spanish mackerel and remove the water. It's ok after frying. Baked in the oven with tin foil, it is also delicious and light.