Crispy Spanish mackerel(xiang su ba yu )

Crispy Spanish mackerel

Introduction:

"Mackerel is also called Qingzhan fish, or mackerel or blue and white fish. The main difference between chub mackerel and Spanish mackerel is that chub mackerel is short and thick with Turquoise pattern on its body, while Spanish mackerel is long and thin with turquoise and few black spots on its body. 1. Spanish mackerel has delicate meat, delicious taste, rich nutrition, rich in protein, vitamin A, mineral blue point mackerel (mainly calcium) and other nutrients. 2. Spanish mackerel has the effect of Tonifying Qi and relieving cough, and has certain curative effect on weak cough and asthma. 3. Spanish mackerel also has the functions of refreshing and anti-aging, and regular eating can treat anemia, premature senility, malnutrition, postpartum weakness and neurological disorders Weakness and other diseases will have a certain auxiliary effect. "

Production steps:

Materials required:

Spanish mackerel: 2

Flour: 15g

Peanut oil: 100g

Pepper: right amount

Salt: 1 teaspoon

Cooking wine: moderate

Ginger: right amount

matters needing attention:

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: spiced

Chinese PinYin : Xiang Su Ba Yu