Chinese Food
Salamander
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Cooking ingredients
Cooking Steps
Step1:When Spanish mackerel is half thawed, cut open and take out the internal organs. Clean thoroughly. Then dry the water. Sprinkle a layer of salt evenly.
Step2:Marinate overnight. You can turn it over halfway to make it even. Then take it out and put it on the clamp and dry it for 23 days in sunny condition. In overcast days, the time can be extended properly. It's OK to see the meat tighten and become a little hard.
Cooking tips:Spanish mackerel is relatively tight, so it doesn't need to be dried for a long time. If you use fresh water fish and other fish with tender meat, you can prolong the drying time. If you don't eat the dried fish for a short time, freeze it. There are skills in making delicious dishes.
