The mackerel
By VicentaLakin
It's cold, it's tan。
Recipe Recommendations
- salty and fresh
- other
- several days
- simple
Steps for The mackerel
1
Norwegian mackerel wash again。
2
Cut the tail, open the back, remove the organs, wash them。
3
Passing through the fish with bamboo stickers, keeping the fish leveled, does not collide in the sun。
4
Put the pickles in the bowl. You don't like sweets
5
Mixed even。
6
Paint the pickles on average on fish for 3-4 hours or one night. You can wipe both sides, or you can just wipe the fish
7
Tie the fish with a rope and tan the sun for five to six days. I'm sure I'll put it in a bag to protect the fly
8
It's been tan for six days. (Hand over the flesh, a little hard.)
9
Seal your bags and freeze the fridge。
10
When you're eating, you flush the fish, cut the small pieces, put some wine and ginger silk。
11
Put it in the boiler, evaporate for 8-10 minutes。
12
Just put flowers on the last minute。
13
It's just salty, a little sweet。