How to make Red-burned mackerel - VicentaLakin's Recipe

Recipe Recommendations

crucian carp a
Jiang appropriate amount
garlic appropriate amount
dried red pepper appropriate amount
green pepper appropriate amount
onion appropriate amount
cooking wine appropriate amount
soy sauce appropriate amount
vinegar appropriate amount
salt appropriate amount
sweet potato powder appropriate amount

salty and fresh
burn
half an hour
simple

Steps for Red-burned mackerel

1

The first step must be to buy a catfish. But I bought this one a little big. It's for two people. It's better to buy a half a pound of sashimi, and the meat is younger. Squidfish is a good home appliance。

2

I don't want to kill fish at home. Every time I buy it, I kill it on a fish stand. Come back and wash it, and you can do it. My brother says it doesn't feel so bad when you wash fish and wash off the black membranes inside the belly. I tried. It's true. There's no fish smell. You can try them if you don't like fishy relatives

3

And a few knives on the fish, like the second step. Put more salt on it. It's better to put more on it. Because there's one more wash in the back。

4

Finish the salt and pour some wine. Wine can go up and taste。

5

Cut the ginger

6

Clean up and tie up

7

Put the ginger chips in the sliced fish mouth, both sides, and the rest of the ginger chips and onions in the belly. By the way, the fish must be salted。

8

When they're all done, put the fish in a plate. Uh, my plate is a little small, and the tail is still out there. However, it does not matter, however, that it is covered with a membrane and placed in a freezer for more than an hour. We've had low temperatures lately, so I'll just leave them outside for about three or four hours。

9

i'm finally going to have dinner, and my fish has been flooded since the afternoon. i'll do it tonight. first take down the ginger chips and the onions on the fish, and this time i threw them all away, and then i cut them again, and i could actually not throw them directly. it just smells a little less。

10

Put a small amount of red potato powder away from the cold water and cook it later。

11

Iron pans, vegetable oil, heat, more oil。

12

Let's put the fish in first, turn it down with a shovel, and fry the other

13

It must be light, and it is best to keep the fish intact. I'm a little heavy this time, huh。

14

The dishes are cleaned and the fish, which is fried to two sides, is packed with clean plates。

15

The fire is minimal, the oil's a little too much. Then you put back-cut garlic chips, green peppers, dried peppers in the oil, and a fire。

16

With soy sauce

17

Liquor and vinegar, just the right amount, soy sauce to add to the scent, and vinegar and wine to all of it. I must say here that I use vinegar in Chongqing, and it tastes really good. It's not expensive to buy it locally when I travel. Ten bucks can buy a big pot. It's better than what I used to buy at the supermarket. Smell, slip, taste good。

18

It was always a fire

19

When it burns, put the fish in and cook

20

A little salt, this time mainly tastes like cooking soup, and the salt that begins to drown has entered the fish, and the salt is a balance between fish and soup. Because if you start with the salt, you can boil the extra salt in the fish. If you start flooding less, a little salt can make the fish taste better, but only good。