Fried mackerel

It's a unique way of eating fish in Wuhan and even in the north of the lake, where the fish is mainly made of fish, made of pickled, dried and roasted, charred, spicy and spicy, and is the best partner for the meal. In Wuhan's words, the word "fried" is the same as the word "fried" and this dish is similar to the word "fried" and is therefore known as "fish." The mackerel is usually grassfish and carp, but I prefer fat headfish, and it's traditional for fish to be mixed with saline in the freezer for five to seven days, and then taken out and dropped out. In the fish, the outside wind is dry for half a day and the back operation is being performed. It's a simple thing to make 24 hours of pickles, and it's already delicious to use paper in the kitchen to suck out the water on the fish, and to fry it with a little bit of oil and a little bit of fire to two sides, with peppers, peppers, dried peppers, garlic chips, ginger, cooking a little bit of vinegar, sauce oil, and adding garlic seed and pepper, the special feature is “dry” so the soup must be dried up and the taste of it can only reach “out of the burning”。