Cut fish: First, choose a fresh mackerel. Cut the fish in two from the middle of the back. Don't cut off the fish belly. Because the belly of fish contains high fat, it will make the fish look smoother after soaking. )

Yanjin: Put the cut mackerel into a big basket (remember not to choose a plastic basin container, so that the liquid oozing from the fish will be absorbed by the fish again during the curing process, which will turn the meat black and rotten. ), and then sprinkle a lot of crude salt (also called snowflake salt) on the fish. Salt must be coated all over the fish, and it must be more. And then curing for 2-3 hours. Of course, if conditions permit, you can also choose to use natural sea salt, so that the fish will not be too salty. It's just that natural sea salt seems very expensive ~

Vinegar: Wash the pickled mackerel meat and put it in a container (you can use a plate or a sealed glass container, preferably not plastic, because the mixture of plastic and vinegar will make the fish smell a little smelly. ) put it away. Choose Japanese white rice vinegar, pour it into it and start soaking for 30 ~ 40 minutes.

Don't give off heat vinegar, especially in summer. Don't pour the sun-dried vinegar in, or the fish skin will fall off.

4. Boning: Take out the mackerel with vinegar, and then cut off the fishbone on the back. Then use tweezers to remove all the spines from the fish's back and abdomen.

He said that Japanese white vinegar should be ordinary white vinegar. Remember to use fresh mackerel. i also want to have a try.