After grilling, the outside is burnt and the inside is tender, and when you eat it in your mouth, it is tender and delicious, flavorful, chewy, and slightly sweet oh! Every time I go out for a barbecue with my friends, I only eat grilled dried horse mackerel, lol~~See here guys are not drooling!

This fish can also be wrapped fish dumplings, can also be processed into dried raw fish, eat before soaking in water, barbecue frying flavor is really good, and if you take a good sun-dried horseback fish to the barbecue with, it tastes even better, the coastal areas of Shandong and Liaoning, the grilled horseback fish is the necessary varieties of barbecue stores.

Mabu fish, Hyporhampidae Hyporhampus genus of a small marine fish, commonly known as stick fish, Japanese Hyporhampus, frozen needlefish. It has an elongated body, 17 to 24 centimeters long.

1. Go to the supermarket to buy horse mackerel, already processed, frozen. Our supermarket is 45 a catty, very suitable, two years ago to travel to Long Island, barbecue stalls 10 yuan a piece, dead expensive.

2. The horseback fish water rinse, not to wash clean, mainly because the sea fish is more salty. I usually rinse a little under the good, depending on their own tastes. You can use cold water to soak. But do not recommend soaking too long, too long no flavor.

3. No need to dry, I feel that drying will be too dry, too hard, no taste. Do not overlap, put on the baking sheet. Do not recommend a baking sheet, no reason, I think the baking net heat is more uniform.

4. preheat the oven at 130 degrees, bake 2 to 3 minutes, the edge of the edge can be slightly charred. Don't take too long, and be sure to keep an eye on it. The fish is too thin, it is easy to burn.