Soak in water for an hour before eating, so that it won't feel too salty.

Freeze inedible food in the refrigerator.

Cut into small pieces and continue to soak.

After soaking, take it out and prepare to serve.

Put it in a bowl and add seasoning. Onion, shredded ginger, garlic cloves, pepper, cumin, soy sauce, white wine, beer, white sugar, rice vinegar and sesame oil.

You can catch it after steaming for 20 minutes.

It's delicious, it tastes great,

Some feel like grilled fish fillets, very thick.

Steamed out the smell of barbecue, especially the smell of cumin, very refreshing.

Dried Spanish mackerel with salt and pepper

Pickled Spanish mackerel:

Exercise:

1, frozen Spanish mackerel thawed slightly;

2. Cut the knife from the back of the fish, stick it on the spine, and cut it longitudinally to the abdomen of the fish;

3, the fish head should also be divided into two, but the bottom should not be cut off;

4, directly removing fish viscera and gills;

5. Wash the fish head and drain the water;

6. Sprinkle the salt on the fish, spread it evenly and marinate it for one day;

7. Put it in a ventilated place to dry.

Tips:

1, frozen fish, don't wait for it to melt completely, the fish is all soft, it's not easy to operate, it's too hard to cut. Thaw slightly, just when the knife is not too hard;

2. When washing the belly and head of Spanish mackerel, hold the fish well to prevent the belly from breaking;

3, pickled Spanish mackerel, except salt, nothing is put, the amount of salt is determined according to taste;

4. If you want to dry the fish as soon as possible, you can put a bamboo stick on it and flatten it, then tie the fish tail with a rope and hang it to dry;

I want to eat this dried fish immediately, so I only worked for three days. If it needs to be preserved for a long time, the dried fish needs to be dried to dryness.