Mackerel is a kind of seafood that Japanese people often eat. The ancients even used wisdom to marinate fat mackerel with vinegar and salt, which prolonged the preservation time, achieved the effect of preservation, and made the fish taste fresh, sweet and delicious. Therefore, before the development of modern preservation technology, pickled mackerel was still a very popular ingredient and was sold in many supermarkets. The pickled mackerel is salty, and it is quite delicious without extra seasoning when cooking. Can be said to be a good friend of busy housewives! How should I fry pickles I bought home? Follow the steps together, so you don't have to worry about sticking to the pot.

Pickled mackerel is fried like this.

Ingredients: salted mackerel tail (cut in half, about half a catty) and appropriate amount of oil.

Cooking steps:

1. Cut the pickled mackerel into pieces according to the required size, rinse it with clear water, touch the fish with your hands, and really wash it. You can also soak it in water for 10 minute, and then clean the bone and slice it.

2. Heat the dry pot with a big fire, put your hand near the center of the pot and feel the hot air or slight smoke, indicating that the temperature is ok.

Step 3 pour the oil. The oil consumption of fried fish is about 1.5 times that of cooking oil, or the bottom area of fish can be within the range of oil after cooking. Pick up the pot and shake it in an arc, so that the bottom of the pot is evenly oiled.

4. After the fish pieces slowly slide down the pot along the edge, turn to low heat and slowly fry until golden brown, and then turn over and fry for about 1 minute.

5. Continue to fry for about 7-8 minutes. In the process of frying fish, you must turn over from time to time and observe the color until the surface is slightly burnt and dark brown.

Mackerel will be served on a plate and then poured with lemon juice, which will be more refreshing!