◇ Vacuum-frozen imported norwegian thin salt mackerel size L refrigerates to defrost naturally, avoiding bloody water from flushing ◇ Dry the mackerel with a paper towel, apply mirin on both sides of the mackerel, and let it dry naturally ◇ Mirin helps to remove the fishy smell, and the moisture on the air-dried surface achieves heat conduction more quickly ◇ The skin of the mackerel is painted with a knife pattern, which can squeeze out the oil more quickly and increase the appearance ◇ The skin of the mackerel is cooked upwards, and the high-temperature hot air will bake the oily mackerel crispy ◇ Channel operation avoids scrapping caused by early defrosting, and frozen mackerel is cooked directly