The salted fish
By VicentaLakin
The fish has its own fat, which is particularly salty. You don't have to get dry, you're dry, you're soft, you're good. If you want to keep it for a long time, you can put it up for a year。
Recipe Recommendations
- mackerel mackerel several
- salt appropriate amount
- salty and fresh
- pickled
- several days
- simple
Steps for The salted fish
1
Squidfish。
2
Cut off the back and go to the inside。
3
Put salt on it, rub it。
4
It's been in the bag for ten hours。
5
Hang up and dry。
6
It's a dry black red。