How to cook mackerel

Mackerel is a fish with delicate meat, which is very popular among people. Eating mackerel has a good regulating effect on people's diet. Mackerel contains a lot of oil, so you must pay attention to some techniques when cooking it, otherwise the delicate meat of the mackerel will become loose and inedible. Let’s take a look at how to make delicious swordfish. I hope you all understand.

Mackerel, called Spanish mackerel in some places, has few bones and a lot of meat. The meat is thick and delicate and contains a lot of oil.

Mackerel feeds on aquatic animals such as fish and shrimp, so it is plump and is a high-quality marine fish with high nutritional value. Mackerel has delicate texture, delicious taste, and is rich in protein, vitamin A, minerals and other nutrients. It is very nutritious if you eat more of it.

Method 1:

Ingredients: 300g mackerel, 180g snow vegetable

Accessories: 10 grams of oil, 3 slices of ginger, 1 teaspoon of salt

Ingredients

1. Cut the fish in half so that it is easier to cook and absorb the flavor. Remove the fish intestines and the dark red blood line inside, otherwise it will taste fishy.

2. Take only the root and stem of snow vegetable, which has a crisp and refreshing taste, and discard the leaves.

3. Just a little oil in the pan is enough

4. Fry the mackerel with the cross section facing down for a while. Do not turn it over. The surface will be more tender if it is not fried.

5. Add boiling water and ginger slices. The amount of water should be equal to the amount of ingredients. Bring to a boil over high heat and then simmer over medium heat for 5 minutes.

6. Open the lid, add pickled mustard greens and simmer for another 3 minutes.

7. Finally, add an appropriate amount of salt. Since snow vegetables are salty in themselves, don’t add too much.

8. The pickled mustard greens and mackerel soup is ready, it’s so delicious that it’s eyebrow-dropping.

Method 2:

1. Cut the mackerel into 1-1.5cm thick pieces (usually the boss will help you cut the fish when you buy it), then sprinkle salt evenly on the fish pieces and marinate for 5 minutes.

2. When heating up a pan, sprinkle some salt evenly in the pan. This will prevent the fish from sticking to the pan easily when frying, and will also prevent oil from splattering.

3. Fry in a pan, pay attention to the heat, it is best to fry slowly over medium or low heat. When you see the fish meat slowly turning white from the bottom to the top, you can turn off the heat and fry slowly with the residual heat of the stove.

4. When the temperature of the pan drops, the fish meat will be easy to flip over. Turn the fish over and continue to fry slowly.

Mackerel has a low cholesterol content and is rich in DHA, which improves human brain intelligence, as well as a large amount of protein, amino acids, and trace elements such as calcium, iron, and sodium. It also has therapeutic effects such as refreshing and anti-aging. Regular consumption has certain auxiliary effects on the treatment of anemia, premature aging, malnutrition, postpartum weakness, and neurasthenia.