What do sun dried marine fish teach fish to do? How should I eat it?

What you said should be called mackerel, mackerel has less bones and more meat, and the body is more fat, and fried mackerel or steamed are all delicacies with rice.

Method: 1. Pan-fried mackerel.

1 Dried mackerel, wash and cut into thick pieces of about 1 cm and soak in warm water for about 20 minutes.

2 Heat the pan and remove the oil to 75 ml to medium-high heat. Wipe the fish pieces dry, put them in the pot one by one, fry them for 1 minute, then turn to low heat, fry until they are fragrant and yellow, and then turn to the surface and fry them as usual.

3 Pour a small amount of water over the rim of the pot to prevent the fish from losing too much water. Add the ginger shreds, fry the surface and serve.

2. Steaming Soak a few pieces of dried salted fish, put them in a dish, add green onions and ginger, drizzle with peanut oil, and steam them on the rice noodles until they are cooked.

It's called dried fish.

There is a typo in your question, and you will know what you are asking after reading the answer below Hehe.

Dried fish can be steamed and eaten, fried directly, or used to make soup.

Yes, but it depends on what kind of cooking the fish is suitable for bringing out the best flavor in it.

First simmer with water, steam, boil, stew, stir-fry, whatever you want.

<>1. Main ingredients: 500g of carp (blown or lightly smoked), 20g of ginger, 20g of garlic, 5g of fine chili noodles, 5g of green onions, 5g of black pepper, one and a half shallots, one and a half large red peppers, and one and a half large green peppers.

2. Auxiliary materials: 2 spoons of light soy sauce, 2 spoons of edible oil salt (according to fish salt), 100g of small spoon of five hoods of perfume black beans, 300g of oil consumption, 2 spoons of sesame oil, 300g of bone broth

3. Clean the carp with warm boiled water, if it has been salted before drying, it is recommended to soak it for 2-3 minutes, which is beneficial to the surface of the salt to fall off; Clean the chili, chili, shallots, and onions and garlic for later use.

4. Slice or slice the dried shrimp according to your own preference, cut the chili pepper into strips, cut the ginger into strips, mince the garlic, and cut the shallots into thin sections.

5. Simmer in the rice cooker, add oil, put in green onion and ginger, then put in the fine chili noodles, and then put in the five-perfume tempeh, stir out the aroma over a simmer, pour in the dried shrimp and stir again, add the fuel consumption and stir evenly, remember that the fire should not be too big, it must be a simmer, add light soy sauce and stir evenly and then put the plate into the cage drawer, and steam for 20 minutes.

6. In addition, out of the pot, put in sesame oil over low heat, add shallots, chili peppers, and sharp peppers, stir out the aroma, add a small amount of bone broth and oil consumption, wait for fried sugar, pour it on the dried shrimp just out of the cage while it is hot, sprinkle some green onions, and steam it for 1-2 minutes again, or you can eat it immediately.