Cooking Steps

1. 

   Step1:Spanish mackerel was

2. 

   Step2:Cut off the head to remove the internal organs and fins and tail. In fact, fried head is more delicious. But the teeth are too sharp. Every time you get a hand, it will break. So it's discarded.

3. 

   Step3:Follow the fishbone. Divide into 3 piece

4. 

   Step4:Three pieces of a fish. Put them on the ne

5. 

   Step5:Sprinkle salt evenly. Just a little. Don't be too salty.

6. 

   Step6:It's all ready. Just air dry in a cool and ventilated place for a day.

7. 

   Step7:It's a little dry. I can't see the water

8. 

   Step8:Put it in a sealed box, or the refrigerator will smell. Cover with ice. Take whatever you like. It's better to freeze one by one, or they'll stick together.

9. 

   Step9:Preheat the pot and drain the oil. More is OK. It will be more fragrant. Fry over low heat. Because it's a small fish. Not so much fish oil. If it's a big Spanish mackerel, it will produce a lot of fish oil.

10. 

    Step10:Pan fry until both sides are golden. It's easy to make small fish. After a while, the bones will be crispy. Big fish will not do. It will take a long time. The bones are much harder.

11. 

    Step11:It's not enough for one person. We should buy some more.