1. Sweet sun-dried Spanish mackerel, take an appropriate amount, cut small sections, wash.

2. pan, burn to a large heat, into the appropriate amount of cooking oil, change to medium heat.

3. Put the Spanish mackerel into the row, fry until golden brown on all sides, out of the pan can be.

Tips:

* If you think the taste of Spanish mackerel is too salty or dry, soak them in lightly salted water for a while after washing.

* Boiling the pan until it is generously hot is the trick to frying the fish without sticking.

* Fry the Spanish mackerel pieces, the second meal can be used to heat up the steamer and serve, the texture will be a little softer.

In the ambush, the day is really hot, occasionally, with salted fish with porridge and steamed buns, it will be a beautiful meal.