Mackerel belly(ma jiao nan rou )

Mackerel belly

Introduction:

"Mackerel has delicate meat, delicious taste and rich nutrition. It is rich in protein, vitamin A, minerals and other nutrients. It has the effect of Tonifying Qi and relieving cough. It has certain curative effect on weak cough and asthma. Mackerel also has food therapy functions such as refreshing and anti-aging. Regular eating has certain auxiliary curative effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia. Xunliao Bay, which we went to during the Qingming Festival, is one of the producing areas of mackerel. This dish is made from salted mackerel brought back from Xunliao Bay. It is a dish without oil and salt

Production steps:

Step 1: this dish is made of streaky pork. It's better to cut it into half frozen meat

Step 2: mackerel from Xunliao Bay

Step 3: cut the pork into uniform pieces about 4cm wide and 0.5cm thick, and place them on the plate.

Step 4: take out the mackerel and chop it up

Step 5: put it on the belly

Step 6: put it on the electric cooker, steam it together when cooking, take it out and sprinkle with coriander

Materials required:

Pork: 200g

Mackerel: 50g

Note: bought is salted fish, so this dish does not need to put salt

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Ma Jiao Nan Rou