How to pickle mackerel,

1, cut the fish open, remove more water, add salt according to the ratio of fish to salt: 1:004, and rub and marinate the product: if you prefer spicy taste, add appropriate amount of Chili powder and pepper to marinate for 24 hours, take it out and cool it until the water in the fish is removed by 50%, and then marinate the vessel with white wine (double-mouthed pottery pot is the best). Disinfect the fish, then put the fish neatly in a container and keep it sealed. If salted fish is preserved in the twelfth lunar month, the shelf life is one year. The salted fish preserved in this way, after two months of pickling, has ruddy color and eggplant flavor, and can be fried, fried and steamed like ham.

2. Marinate the fish for 24 hours according to the above method, fry the fish with rapeseed oil until golden brown, let it cool, and marinate it with raw incense for one month before eating. The ratio of raw sesame oil to salted fish is 1:0.8. Salted fish marinated by contrast method should be steamed and taste better.