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

Put the inedible food in the refrigerator and freeze it.

Cut into small pieces and continue to soak.

When it is soaked, take it out and prepare it for serving.

After putting it in the bowl, put seasoning on it. Onion, shredded ginger, garlic cloves, pepper, cumin, soy sauce, white wine, beer, white sugar, rice vinegar and sesame oil.

After steaming for 20 minutes, you can catch it.

Delicious! It tastes great!

Some feel like grilled fish fillets, which is very strong.

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

Dried Spanish mackerel with salt and pepper

Pickled Spanish mackerel:

Practice:

1, frozen Spanish mackerel slightly thawed;

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

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

4, directly removing fish viscera and gills;

5. Rinse the fish head and drain the water;

6. Sprinkle salt on the fish, evenly spread and marinate 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 body is all soft, not easy to operate, too hard to get off the knife. It's just right when it's slightly thawed and it's not too hard to cut the knife;

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, and the amount of salt is determined according to the taste;

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

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

Dried Spanish mackerel with salt and pepper:

1, fresh dried Spanish mackerel, cut vertically from the belly of the fish, remove the head, and cut the fish body horizontally into pieces;

2. After the pan is hot, pour cold oil. After the oil is hot, spread the dried Spanish mackerel flat in the pan;

3. Slowly fry with a small fire, turn over after the bottom turns yellow, and continue to fry with a small fire;

4. After frying on both sides, cook the cooking wine;

5. Fry until the fish turns from green to white, sprinkle with salt and pepper, and stir fry.

Tips:

1, I only use a small amount of salt to dry dried fish, and the drying time is short. If it is dry or salty dried fish, it needs to be watered in advance;

2, fried fish must be slowly fried with a small fire, the fire is urgent, the dried fish is easy to paste, and the meat inside is not easy to be cooked;

3, only the amount of oil used for cooking is needed in the pot, and a small amount of oil can be added in the middle of the dry frying process as appropriate;

4. This kind of dried fish can be steamed with radish or dried radish (refer to the old article: dried Spanish mackerel steamed radish), or it can be steamed separately. You don't have to put any seasoning, so you can eat the original dried Spanish mackerel; You can also bake it and sprinkle with Chili noodles and cumin.