1, stewed mackerel

Main ingredients: 3 mackerel. Ingredients: appropriate amount of oil, salt, vermicelli, monosodium glutamate, 1 tablespoon of bean paste, appropriate amount of Bangchui Island Hot Sauce, 1 red pepper, appropriate amount of green onion, ginger, garlic, cooking wine.

Practice: fish clean and wash for use, onion, ginger and garlic, chopped hot sauce; onion, ginger and garlic popping pot, fill the right amount of water, put the bean paste, hair hot sauce; water open into the fish, and put all the seasoning; into the vermicelli, cover the pot and simmer; fish cooked sprinkled into the chili pepper, simmering for a minute can be sheng out.

2, pan-fried mackerel

Materials: 2 mackerel, soy sauce.

Practice: clean mackerel, remove viscera, to be used. In a hot pan, put the oil in the bottom, about 7 minutes hot, put in the mackerel, fry until one side is golden, turn over, continue to fry until the other side is golden, can be. Put into a container, pour in a little soy sauce while it is still hot and season to taste.

3, steamed mackerel

Materials: mackerel in 1.5 kg, cooked ham 25 grams, 50 grams of hydrated mushrooms, 25 grams of cooked lard, 1 sheet of lard (weighing about 100 grams), 10 grams of salt, 1 gram of monosodium glutamate (MSG), 10 grams of cooking wine, 7.5 grams of ginger, 25 grams of green onion knots, 1 gram of green onion, 25 grams of water starch, 1 gram of pepper, 100 grams of pork chop soup.

Practice: cleaned mackerel in the middle of its fish body curved peony flower knife into the plate, sprinkled with lean, cooking wine marinade. Shiitake mushrooms and cooked ham were cut into thin slices, spaced each other set in the middle of the fish body of the knife, plus green onion knots, ginger pieces, covered with lard, into the cage with a high flame boiling water steam 15 minutes out of the cage, pick off the ginger, green onion knots and lard. Frying pan on a high flame, under the lard hot. Under the spare ribs soup, decant the steamed fish soup, put salt, monosodium glutamate boiling, thickening with water starch poured on top of the fish, sprinkled with green onions, pepper that is.