[roasted Spanish mackerel dry] - typical Jiaodong salted fish dry

In Jiaodong Peninsula, Spanish mackerel is the first harvest of fishermen, and has the reputation of "the first fish". Every spring and autumn when the sea opens, the fresh and bright Spanish mackerel comes into the market, and this fish dish is added to every family's table. People are quick to eat the delicious Spanish mackerel. There are many ways to make Spanish mackerel, which can be braised in brown sauce, stewed in soy sauce and pickled. Fresh Spanish mackerel is generally used to make Spanish mackerel dumplings, while the "skin wiping" Spanish mackerel is basically used to dry salted fish. The so-called "skin wiping" Spanish mackerel is the local name of our local people, which refers to the Spanish mackerel caught by fishing boats. During the salvage process, the friction between fish and fish has scratched the skin of some Spanish mackerels. This "skin wiping" Spanish mackerel can not sell well in the market because of its poor appearance, So most of them are used to dry Spanish mackerel.The best combination of salted fish is corn cake, which is the best combination in the eating customs of Jiaodong people. They accompany Jiaodong people to live a hard life, and they add a unique flavor to the tables of Jiaodong people. Especially for those who are a little older, without the embellishment of salted fish and cakes, life seems to be a little less delicious.Drying Spanish mackerel into salted dried fish is actually very simple. The dried Spanish mackerel I made this time has changed some traditional practices. First, it uses less salt; Second, the drying time is short. The traditional way is to marinate Spanish mackerel with sea salt, and finally dry it into a very dry and hard Spanish mackerel. In the past, there was no refrigerator and other modern electrical appliances at home, so the Spanish mackerel must be salted and dried, so it is easy to preserve; Nowadays, there is no need to use too much salt to make Spanish mackerel jerky. Modern people pay attention to their health. Eating too much salt is bad for their health. Then, the dried Spanish mackerel can be frozen and stored in the refrigerator. When you eat it, you can take it out and bake it immediately. The roasted Spanish mackerel jerky is golden and soft. You can eat it with a mouthful of oil, a mouthful of salted fish and a mouthful of cake. How can you say "cool".

Main Ingredients

• Spanish mackerel 2

Auxiliary Ingredients

• chili powder appropriate amount
• salt A moderate amount of

1. The amount of salt and curing time shall be added according to personal taste;2. The drying time also depends on personal preference. If you like to have a stronger taste, you can dry it for a few more days;3. Dried Spanish mackerel should be stored in refrigerator at low temperature;4. The roasting time depends on the size of the fish.