Materials:
Spanish mackerel, onion, ginger, garlic, cooking wine, soy sauce, salt and pepper.
Exercise:
(1) Wash Spanish mackerel and cut into sections, each section is about 3cm.
(2) Put the onion, ginger, garlic, cooking wine, soy sauce (just smeared with fish), salt and pepper (a small amount) into a bowl and marinate for about 6 hours.
(3) Take out the Spanish mackerel, put it in an oil pan and fry it for about 8 minutes, then take it out. You can eat it when it's cold (it doesn't taste so chewy when it's hot)
(4) Tip: Fish will inevitably go bad if it is frozen for a long time. This dish is suitable for storage or as a snack at ordinary times, and it is very chewy. This is a local snack. One thing to note is that you may not be able to grasp the time when frying, mainly depending on the size of Spanish mackerel slices. Try to make each paragraph about the same size when cutting, and then test your patience.
Bayu jiaozi
Materials:
Jiaozi powder 500g, Spanish mackerel meat 250g, pork belly powder100g, leek powder100g, salt, cooking wine, pepper noodles and sesame oil.
Exercise:
(1) Wash the fish, chop the salted meat sauce, put it in a bowl and beat it in one direction to increase the viscosity, then add the chopped pork belly, salt, cooking wine, pepper, chopped leek and sesame oil and mix well to make dumpling stuffing.
(2) Mix jiaozi noodles, bake them slightly, make 60 pieces of dough, and wrap them with Spanish mackerel meat to form a jiaozi shape.
(3) Add a proper amount of water into the pot, boil it, put it in jiaozi, and take it out after cooking. Dip it in vinegar when eating.
Braised Spanish mackerel
Materials:
400g Spanish mackerel, oil, salt, sugar, soy sauce, rice vinegar, onion, ginger, garlic, aniseed pepper and water.
Exercise:
(1) Wash the fish for later use.
(2) Cut the fish into 3cm sections and slice the ginger and garlic.
(3) Drain oil from the hot pot for cooling.
(4) Add pepper, aniseed, onion, ginger and garlic into the pot and stir-fry.
(5) Pour in light soy sauce and bring to a boil.
(6) Add water to boil and add fish pieces.
(7) Add a little vinegar.
(8) After the fish pieces are laid flat, add a proper amount of salt, cover the pot and bring to a boil. Stew until the water is slightly dry.