Practice:

1, frozen Spanish mackerel slightly thawed;

2, from the back of the fish at the knife, close to the spine, longitudinal cut to the belly of the fish;

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

4, directly to the fish guts and gills removed;

5, rinsing the belly of the fish fish at the head of the fish, draining water;

6, salt the fish, wipe well, marinate for a day;

7, put in a ventilated place to dry.

Warm tips:

1, frozen fish, be sure not to wait for it all melted, the fish body all soft, not good to operate, too hard, can not go down the knife. Slightly thawed, the knife cut down not too laborious time, just good;

2, rinse Spanish mackerel abdomen and head, to support the fish body, to prevent the fish abdomen break;

3, pickled Spanish mackerel, in addition to salt, nothing to put the amount of salt with the taste of their own;

4, such as wanting to early drying good, you can use a bamboo skewer to the fish body up to the exhibition of the flat, and then use the rope to tie the fish tail, hanging to dry;

4, such as wanting to dry well, can use a bamboo stick to the fish body up to spread flat, and then use a rope to tie the fish tail, and then use a string to tie the fish tail.

5, I want to eat this dried fish, so only three days of drying, such as the need for a long time to save, dried fish need to dry to dry.

Pepper salt dried Spanish mackerel practice:

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

2, the pan is hot, under the cold oil, when the oil is hot, the dried Spanish mackerel flat in the pan;

3, with a small fire slowly frying, the bottom of the bottom becomes yellow and then turn over, continue to fry on a small fire;

4, both sides of the frying yellow. Cook the wine;

5, fry until the fish meat from green to white, sprinkle pepper salt, stir fry out of the pan.

Warm tips:

1, I dry the dried fish with only a small amount of salt, and drying time is short, if you are using dry or very salty dried fish, you need to be in advance of the hydration;

2, frying fish must be used to slow frying with a small fire, fire rush, the dried fish is easy to paste, the inside of the meat is not easy to cook through;

3, the pot only need to do the usual amount of cooking oil, dry frying the The process can add a small amount of oil halfway depending on the situation;

4, this dried fish can be steamed with radish or dried radish (refer to the old article: dried Spanish mackerel steamed radish), you can also steam alone, what seasoning also do not have to put, to eat is the original dried Spanish mackerel; you can also bake, sprinkled with chili and cumin on it.