1. Split dried horse mackerel in half
2. After mixing mirin and sake, apply sea salt to the fish body and marinate for 30 minutes
3. Sprinkle with sweet pepper spice and continue to marinate for 30 minutes
4. Coat the fish with barbecue sauce, put it in the refrigerator and marinate for 2 hours
5. Put the shallots on, preheat the oven to 170 degrees, and bake the middle layer for 30 minutes
Tips:I use dried horse mackerel, if there is fresh horse mackerel, pickled with good spices, fried directly, it will be very delicious