Grilled mackerel

Overview

The meat of the Spanish mackerel is delicate, delicious and nutritious. It is rich in protein, vitamin A, minerals and other nutrients. The mackerel has the effect of replenishing qi and calming coughs, and has certain curative effects on weak coughs and asthma. The mackerel also has dietary functions such as refreshing and anti-aging. Regular consumption has certain auxiliary effects in the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia. It can be eaten by most people, and is especially suitable for people with frail cough and asthma, anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.

Tags

• hot dishes
• bayu
• cooking wine
• onions
• rice vinegar
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the Spanish mackerel and set aside.

   

2. 2 Make neat cuts on both sides of the fish to facilitate the flavoring.

   

3. 3 Add onion and ginger slices, Sichuan peppercorns, cooking wine, rice vinegar, soy sauce, rub enough salt into each knife slit, and marinate for 24 hours.

   

4. 4 Preheat the oven to 200°C for five minutes, then place the fish on the baking sheet and bake for twenty minutes.

   

5. 5 Brush with oil and continue baking for fifteen minutes.

   

6. 6 Plate and serve.