The oil-covered mackerel
By VicentaLakin
The most delicious, fatty, fatty, fatty fish in the spring, and the common man in the market saw the very good quality of the fish, and mailed it to us all night long (drying is also a common way of dealing with fish in Japan, can prolong the shelf life, is more intense, while retaining the tender taste of fresh fish) and the sealfish is the most suitable fish to be made。
Recipe Recommendations
- Spanish mackerel 600g
- salad oil 200g
- olive oil 200g
- garlic 3 petals
- Italian mixed vanilla a tablespoon
- black pepper half a spoonful
- salt appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for The oil-covered mackerel
1
The gill wash drys the water and the salt drys up to the surface
2
Find a heat-resisting container, and lay the garlic on the bottom of the container in the same way as black pepper shreds and rosemary
3
The fish will then be coded and added to the olive oil and salad oil (1:1 ratio) and will not be fished。
4
Heat maintenance at 80-90°, most convenient with water insulation, hot water in the pot to half the height of the container, put in the fish container, light fire, to remain boiling
5
Two hours of heating