Dry-fried mackerel
By VicentaLakin
We locals call a salty fish. Fresh fish are cleaned up, salt is salted for 10 hours, and can be cooked with tastes like salted fish, but even more beautiful, and the process is not easily broken. A lot of them are sold in the streets, in stripes. We have a stall on the market that can sell hundreds of them every day. One wonders how much local people love the way in which this fish is processed。
Recipe Recommendations
- mackerel mackerel art. 1
- salt 3 grams
- edible oil Xiao Xu
- dry flour Xiao Xu
- salty and fresh
- fried
- several hours
- simple
Steps for Dry-fried mackerel
1
Fresh mackerel。
2
Follow the back。
3
Spill salt。
4
Pickled for ten hours。
5
Wash the salt off the surface。
6
Dry flour。
7
Not sticky pots, brush a little edible oil。
8
Burn it and put it in the mackerel。
9
One side of gold and yellow。
10
Both sides can pick up pans。
11
The finished product。Dry-fried mackerel Make Tips
You must cut your back, not your stomach. Eat while it's hot, sweet skin。