Original fried mackerel

Now is the good season to eat mackerel. Mackerel has a long and narrow body shape, with blue-black head and back, a series of blue-black round spots on the upper side, a dragon white abdomen, and horned thorns behind the dorsal and anal fins. It is distributed in the western North Pacific Ocean. It is produced in China in the East China Sea, Yellow Sea and Bohai Sea. In the South China Sea, it is famous for being located in Wenchang Puqian, Hainan. Because they feed on aquatic animals such as fish, shrimp and other aquatic animals, the mackerel is fat all over. The mackerel has less bones, more meat, and more fat. It is a delicious meal. Mackerel has delicate meat, delicious taste, and rich nutrients. It is rich in nutritional elements such as protein, vitamin A, and minerals. It has the effect of replenishing qi and relieving cough. It has a certain effect on asthma and asthma in weak bodies. Mackerel also has refreshing and anti-aging. It has therapeutic functions such as diet functions. Regular eating has certain auxiliary effects on treating anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.

Recipe Recommendations

mackerel appropriate amount
green onion appropriate amount
edible oil appropriate amount
sesame oil appropriate amount

original
fried
ten minutes
simple

Steps for Original fried mackerel

For fresh mackerel fish bought on the market, it needs to be marinated with cooking wine, ginger and garlic for 10 minutes and drained. I used the packaged ones and saved this step.

Heat the pan and add appropriate amount of cooking oil, paying attention to the use of less oil.

Pan-fried mackerel,

When frying, use low heat and shake the pan often to avoid sticking. Take a close-up.

When frying, use low heat and shake the pan often to avoid sticking. Take a close-up.

Fry until both sides are golden brown.

After frying the fish, plate, add appropriate amount of sesame oil to the remaining oil, saute the chives flowers, drizzle on, and you are done.