1, processing Spanish mackerel

Before salting salted Spanish mackerel, treat the fish first. When buying Spanish mackerel, you'd better choose the slightly wet fish. This kind of fish is best eaten after salting. Wash the prepared fish, remove the water, and then cut it from the liver to the back with a knife, so that the Spanish mackerel will become thin slices at once.

Step 2: Pickling

Put the processed Spanish mackerel into a pottery basin and prepare it according to the ratio of one catty of fish to two ounces of salt. Sprinkle a layer of salt on the fish when putting it, and so on. Finally, put all the excess salt in and marinate it in a cool place for 24 hours.

3. Drying

Spanish mackerel should be taken out to dry after pickling, and it must be sunny when taking out. After taking out the salted Spanish mackerel, tie a rope from its tail and dry it in the sun. With the help of the wind and the sun, it can be dried quickly, most of the time in 3 to 5 days.

4. Braised

The dried salted Spanish mackerel cannot be eaten directly. At this time, we should put them in a porcelain jar, seal the mouth, let the paper-cut air in and keep them in a warm environment for about a week. At this time, the salted Spanish mackerel in the jar will be a little red, and you can smell the rich aroma of salted Spanish mackerel after opening it. Take it out to dry and store it directly. You can cook it whenever you want.