Roasted mackerel
By VicentaLakin
Five flowers are so fat that today's red meat doesn't have a bit of oil, it's healthier, but it's really good meat
Recipe Recommendations
- pork belly 300 grams
- Yuba 150 grams
- quail eggs 6pcs
- onion section
- Jiang 2 tablets
- pepper
- geranyl 1 tablet
- octagonal 2 capsules
- douchi 30 grams
- salt 3 grams
- soy sauce 1 scoop
- vinegar tablespoons
- soy sauce 1 scoop
- sugar 10 grams
- sesame oil a little
- chives a
- salty and fresh
- burn
- half an hour
- simple
Steps for Roasted mackerel
1
And that it will bulge in the water, and it will open open up
2
Five flowers to wash clean slices
3
(a) The boiler shall be boiled with water, and the fragrance shall be removed from it, and the reserve shall be made
4
(a) The hot boiler, which shall be put into the flesh of five flowers, onions, ginger, peppers, eight horns, fragrances, sugar, bean curds, and roasted to the surface and yellow
5
Put the sauce, vinegar, etc. in the mix
6
Water, meat, 20 minutes of casserole
7
Put bubbling bamboo in the pot and stew it for five minutes
8
Cooked quail eggs are skinned and placed in the pot, with a flat fragrance and onions。
9
CompletedRoasted mackerel Make Tips
Tips: 1. Soak the dried bean curd sticks in cold water; soaking them in hot water makes them easy to break. Once rehydrated, they cook very quickly, so they need to be added later. 2. No oil is added to this dish. The oil rendered from stir-frying the pork belly is enough to sauté the seasonings until fragrant, and this makes the pork belly less greasy to eat.