1. Stewed Spanish Mackerel with Tomatoes
Ingredients: 300 grams of peeled tomatoes, 1 fresh Spanish Mackerel (about 750 grams), scallions, ginger slices, pepper oil, cooking wine , salt, MSG, stock, pepper, and sesame oil in appropriate amounts.
Method:
1. Cut the tomatoes into pieces with a hob, remove the internal organs and gills of the Spanish mackerel, wash them, and cut them into thick pieces with a diagonal knife.
2. Add 120 grams of pepper oil to a sliding spoon and heat it up. Add the Spanish mackerel pieces one by one and fry until hard on both sides. Add onion and ginger, cook in cooking wine, then add 750 grams of stock and bring to a boil over low heat. Stew.
3. Heat up another spoonful of pepper oil, add green onions and stir-fry until soft. Pour in the mackerel and simmer for 10 minutes until the soup is thick and the white fish is cooked, then add Season with MSG, salt, and pepper, remove the onion and ginger, put it into an alcohol pot, sprinkle with minced coriander, drizzle with sesame oil, and eat while heating.
Feature points: 1. The mackerel is fresh and tender, the soup is fragrant, the persimmon flavor is strong, half soup and half vegetable, salty and slightly sour. The Spanish mackerel is even more delicious with the sour aroma of tomatoes. Tomatoes are rich in nutrients. Each 100 grams of fresh fruit contains 94 grams of water, 0.6-1.2 grams of protein, 2.5-3.8 grams of carbohydrates, as well as trace elements such as vitamin C, carotene, mineral salts, and organic acids. Traditional Chinese medicine believes that tomatoes are neutral in nature, sour and sweet in taste, and have the functions of quenching thirst and promoting body fluids, strengthening the stomach and digestion, clearing away heat and detoxifying.
2. Big Mackerel Pot Stickers
Ingredients: 1 fresh large Mackerel (more than 200 grams);
Accessories: 200 grams of pork fat filling , dumpling flour (skin making), minced chives;
Seasoning: appropriate amounts of salt, chicken essence, pepper, scallion oil, and water;
Cooking method:
1. Chop the Spanish mackerel meat into puree, put it into a vessel, then add the pork filling, minced leeks, salt, chicken essence, pepper, add a little water and stir evenly in a clockwise direction to form a delicious Spanish mackerel filling;
2. Wrap the stuffing with dumpling wrappers, put the pot on the fire and wait until the oil is hot. Put the wrapped pot stickers into the pot and fry until half cooked. Add a little starch water, cover the pot, and eat when cooked.
3. Bay Fish Meatballs
Ingredients: chopped green onion, ginger, aniseed, dried red pepper (optional), salt, monosodium glutamate (preferably chicken essence), cooking wine, noodle sauce, Coriander etc.
Steps:
1. Wash the Spanish mackerel except for its gills, cut it into one-and-a-half-inch-long pieces, and feed it with cooking wine, pasta sauce, chopped green onion, and aniseed for 10 minutes.
2. Put the peanut oil in the pan, heat it to 70%, add the chopped green onion and shredded ginger, stir-fry for a few times, then add two tablespoons of flour sauce (depending on how much fish you use), continue to stir-fry until the flavor comes out, add a pinch of cooking wine. Stir-fry for a few times, then put the mackerel into the pot, turn it over a few times, and pour in cold water (cold water must be used to make fish, fish made with warm water and hot water will have a fishy smell, remember, remember!) For the Spanish mackerel, add aniseed, dried red pepper, salt, MSG (or chicken essence), wait until the pot is boiled and simmer over medium heat for about 10 minutes, then turn off the heat. (Note: When smothering fish with salt and MSG (or chicken essence), use half of it first. After turning off the heat, taste the saltiness before adding the appropriate amount.)
3. Cut the coriander into inch-long sections and pour in after turning off the heat. Put the fish into the pot and put it on a plate.
4. Dry-roasted Spanish mackerel
Main ingredients: Spanish mackerel;
Accessories: ginger, onion, garlic, luncheon meat, pickled pepper;
Seasoning: salt, monosodium glutamate, chicken essence, sugar, pepper.
Method:
1. Wash the Spanish mackerel, cut a few cross-cut knives on both sides of the fish body, and marinate with cooking wine, ginger, green onion, and pepper.
2. Cut the green onions into 4 cm long sections, and cut the luncheon meat, ginger and garlic into 0.5 cm dices.
3. Fry the Spanish mackerel in a hot pan. Leave a little oil in the pan, add ginger, garlic, diced luncheon meat, and pickled peppers and stir-fry until fragrant. Add a little fresh soup, then add the mackerel and cook. Serve until the mackerel is cooked.
5. Pineapple fish sandwich
Main ingredient: Spanish mackerel;
Accessory ingredients: pineapple;
Seasoning: tomato sauce, sugar , white vinegar.
Method:
1. Wash the Spanish mackerel, cut it into slices with a razor blade and set aside.
2. Cut the pineapple into thin slices, put it in the middle of the fish fillet, pat it with dry powder, fry it in a hot oil pan until it is mature, put it on a plate, add the prepared sweet and sour sauce and serve.
6. Soy Pot Mackerel
Main Ingredients: Spanish Mackerel;
Accessories: Dried Chili Pepper, Sichuan Pepper, Green and Red Chili Pepper, Chives;
Seasoning: salt, monosodium glutamate, chicken essence, sugar, pepper.
Method:
1. Wash the Spanish mackerel, slice it into fillets, pat dry and fry in oil until golden brown.
2. Put a little salad oil in the pot, add ginger and garlic and stir-fry for a few times, then add Sichuan peppercorns, dried chili peppers, green and red peppers, and chives, stir-fry until fragrant, and add the fried Spanish mackerel fillets. , add seasonings, and serve.
7. Mackerel dumplings
Method:
1. Stir the Spanish mackerel into puree (don’t chop it after removing the skin and bones), mince the pork belly, The ratio of fat to thin is 1:1, and the ratio of fish to meat is 1:1 or 3:2;
2. Boil peppercorns in water and keep soaking until the peppercorns water cools down;
3. Cut 1/3 of all the stuffing into minced chives, or chive yellow;
4. Mix the pepper water into the minced fish, stir it, add the meat, and salt (no MSG is needed, as long as the salt is enough, you can A little more) add a little sesame oil, cover the stuffing, and add the leeks before wrapping;
5. Wrap well, cook in the pot, wait for a while and take it out.
8. Five-spice smoked Spanish mackerel
Ingredients:
1 mackerel (700-1000g), 1/2 teaspoon pepper (3g) , 2 teaspoons of balsamic vinegar (10 ml),
2 slices of ginger, 2 slices of green onion, 1 teaspoon of minced ginger (5 grams), 1 teaspoon of allspice (5 grams), 1/2 tablespoon of cooking wine ( 8 ml),
2 tsp soy sauce (10 ml), 2 tsp sugar (10 g), 320 ml oil (actual consumption: 50 ml)
Method:
1. Wash the Spanish mackerel and cut the back of the fish with a sharp knife.
After cleaning, place the fish on the cutting board and cut it diagonally into 5 cm thick pieces. piece.
2. Place the fish fillets in a basin, add ginger slices, green onion segments and soy sauce (1 teaspoon, 5 ml), marinate for 10 minutes and set aside.
3. Put cooking wine, white sugar, five-spice powder, balsamic vinegar and ginger oil (1 teaspoon, 5 ml) into the pot,
add 1 cup of water and cook for 5 minutes , put in a bowl, let cool and set aside.
4. Heat the frying pan over high heat. When the oil temperature rises to eight degrees (there is obvious smoke coming out above the oil surface),
Put the fish fillets into the oil. , use chopsticks to gently slide it open, fry until the skin is slightly yellow and the fish meat is firm, remove and drain.
5. Heat the oil in the pot again, put the fish fillets into the oil and fry them again, take them out with a slotted spoon or strainer,
immediately put them into a seasoning bowl while they are still hot. Leave it aside for more than 15 minutes before eating.
9. There are also vinegar-braised pink-skinned mackerel, land of fish and rice, colorful shredded mackerel, pan-fried mackerel, Korean mackerel, braised mackerel, sophora flower mackerel balls and spicy and sour mackerel balls that are also delicious. !