Mackerel can be braised, dry roasted, stewed, sweet and sour or cut into sections and smoked, can also be processed into strips, slices, pieces to make a variety of dishes. Mackerel has the effect of benefiting the qi, tonifying the deficiency, strengthening the spleen, nourishing the stomach, transforming dampness, dispelling wind, and facilitating water, and it can also prevent edema in pregnancy. Tomato mackerel Ingredients: mackerel, oil, salt, ginger, cooking wine, black pepper, garlic, tomatoes, garlic, sugar, white vinegar, soy sauce, cooked white sesame seeds, small green onion Method 1, mackerel cleaned up, cut into 2-cm-thick chunks, add wine, ginger, black pepper, garlic, salt marinade on 30 minutes. Wash tomatoes and cut into small pieces. 2, put the oil in the pot, when the oil is 60% hot, put the fish into the block, both sides fried, sheng out standby. 3, pot of oil, oil 6 into the heat when the minced garlic, sautéed flavor will be tomatoes, add sugar, white vinegar, salt, soy sauce, stir-fry until the tomatoes completely out of the water, will be put into the fish, do not turn the fish, just use a spatula constantly shoveling up the tomato juice, poured on the fish. 4, soup collection after turning off the heat to plate, sprinkled with cooked white sesame seeds and small green onions can be. Oil splash mackerel Ingredients: 1 live mackerel, red root, bean onion 15 grams, 25 grams of fresh peas, 50 grams of cilantro segments, 10 grams of processed water mushrooms, 100 grams of vegetable oil, 15 grams of cooking wine, 50 grams of soy sauce, 5 grams of salt, monosodium glutamate (MSG) 8 grams of green onion segments, 10 grams each of ginger pieces, 5 grams of ground ginger Directions 1, the mushrooms and the red root into a small diced, slightly scalded in a frying ladle of boiling water to control the water, and the peas put together and injected into the Chicken soup simmer through, fish out the soup control. 2, live mackerel slaughtered and cleaned up into the fish plate, add salt, cooking wine, ginger (pat loose), scallion, steam 20 minutes, remove the soup drained, and soy sauce, monosodium glutamate, pepper into a bowl with the fish on the drawer. 3, the steamed soy sauce poured on the fish, sprinkle peas, mushrooms, red root diced, and then sprinkled with beans and green onions and ginger. 4, and then use a frying spoon to boil vegetable oil poured on the fish, sprinkled with cilantro segments that is completed. Characteristics: Fish meat is tender, flavorful and delicious 沪菜老烧青鱼 Ingredients: 500 grams of mackerel in the middle, hydrated mushrooms, asparagus, pork fat 50 grams of green onions, ginger, green garlic 10 grams each. 20 grams of cooking wine, 25 grams of soy sauce, 10 grams of sugar, 5 grams of sugar color, 2 grams of monosodium glutamate (MSG), 10 grams of wet starch, 10 grams of sesame oil, 400 grams of soup, 75 grams of lard. Directions 1: Grave the mackerel section with a knife. Mushrooms, bamboo shoots, pork fat meat are cut into cubes. Cut green onion into small pieces. Finely chop ginger. Cut green garlic into julienne strips. 2: Heat 60 grams of lard in a pot and fry the mackerel until both sides are golden brown. 3, add green onion, mushroom, asparagus, pork fat, ginger, cooking wine. 4: Add fresh broth, soy sauce, sugar and sugar color and boil over low heat until cooked through, remove the fish and place on a plate. The soup in the pot with high heat thickening, thickening with wet starch, dripping into the remaining lard and sesame oil, out of the pot poured on top of the fish section, sprinkled with shredded green garlic is complete. Characteristics: Fish meat is tender, sweet and moist. Stewed mackerel with a foreign accent Ingredients: 400 grams of mackerel, 10 grams of parsley, 10 grams of pork, 2 eggs, 500 grams of peanut oil, 15 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 2 grams of salt, 10 grams of vinegar, 15 grams of starch, 5 grams of green onions, 5 grams of ginger, 300 grams of broth, 10 grams of cornstarch, 3 grams of sesame oil. Practice 1, mackerel clean up, head a piece of two open, cut into pieces, with a small amount of soy sauce, cooking wine, refined salt a little pickle. Pork washed and cut into slices. Cilantro western scripture section, green onions, prize slices. 2, eggs, water starch into egg powder paste, will be pickled fish, sprinkle a layer of cornstarch, in the egg powder into the paste, sticky paste. 3, the frying pan on the fire, peanut oil over high heat to seven or eighty percent of the heat, the fish into the frying into a golden brown, fished out of the residual oil; 4, the frying pan on the fire, add the base oil, with the heat of the fire, into the meat slices slightly stir-fried, and then into the green onion segments, slices of ginger, frying flavor, the next small amount of soy sauce, cooking wine, monosodium glutamate, gross soup and fried fish. 5, open the pot to a slight fire stew for 10 minutes, dripping into the sesame oil, sheng as soup. Characteristics: color rice yellow, light and palatable. Cinnamon bad mackerel Ingredients: 30 grams of cinnamon meat, 500 grams of mackerel in the middle, 100 grams of bamboo shoots, 50 grams of cooked lard, 15 grams of yellow wine, 100 grams of lees, 8 grams of fine salt, 5 grams of monosodium glutamate, 750 grams of soup. Practice 1, mackerel in the middle section after washing, cut into 5x2 cm long and wide pieces, into the bowl, add salt and mix well, marinate for about 1 hour. 2, the bad into the bowl, add wine, water (about 100 grams) diluted, the mackerel block and mix, bad about 4 hours out, that is, into the bad mackerel. 3, cinnamon to remove the core of the meat, chopped, to be used. 4, the pot will be hot, add soup, bamboo shoots, fish, cinnamon inside the wire, fine salt. First boil with high heat, skim off the foam, add monosodium glutamate, and then turn to a small fire roll for about 5 minutes, can be snapped up to fill the bowl to eat. Characteristics: flavorful meat tender, soup fresh and delicious. Efficacy: nourish the blood and heart, nourish and benefit the spleen and stomach. Chrysanthemum Green Fish Ingredients: 1 section of green fish with skin 350 grams, 6 grams of refined salt, 150 grams of sugar, 100 grams of tomato sauce, 7.5 grams of balsamic vinegar, 10 grams of minced green onion, 10 grams of minced garlic, 80 grams of dry starch, 75 grams of pork broth, 40 grams of water starch, 10 grams of sesame oil, 1500 grams of cooked lard (about 200 grams). Practice 1, fish skin side down, with a knife slice diagonally to the fish skin, each piece of 4 knives to cut off the skin, *** cut into 10 pieces, and then cut the fish block straight to the fish skin (knife distance of about 0.7 cm, can not break the skin), glued to the dry starch, shaking off the remaining powder into the chrysanthemums fish sashimi blanks. 3, vinegar, sugar, refined salt, tomato sauce, pork broth, water starch together in a bowl, stirred into seasoning. 4, pot on a high flame, ladle into the cooked lard, burned to seventy percent heat, the chrysanthemum fish sashimi billet shake loose, skin side down into the frying pan, deep-fried to yellow, fish out to plate. 5, take another frying pan on a high flame, into the cooked lard 25 grams, put onions, garlic stir-fried, pour the sauce stir, in a drizzle of cooked lard 15 grams, sesame oil and mix, poured in the chrysanthemum fish on that is complete. Warm tips: packing mackerel, right hand holding the knife, left hand holding down the head of the fish, the knife from the tail to the head to scrape the scales, and then with the right thumb and forefinger will be the gills digging out, with scissors from the mouth of the mackerel to the umbilical cord eye to cut open the abdomen, digging out the viscera, rinsed with water, the abdomen of the black film with the knife to scrape, and rinsed clean again.