Spicy mackerel
By VicentaLakin
Squidfish, the way we call it in our home country, is to make fish salted, tan for a few hours, and then boil. The fish produced by this practice tastes more delicious, and is particularly charred for salivating and cooking, and is generally made more of a herbfish or aphid。
Recipe Recommendations
- crucian carp 800 grams
- chili appropriate amount
- salt appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- medium spice
- fried
- ten minutes
- ordinary
Steps for Spicy mackerel
1
The fresh fish treaty is 800 grams
2
Two hours in the sun
3
Hot peppers wash with water
4
Cut the chili into shreds
5
Ginger and garlic
6
When it's hot in the pot, the catfish start to fry
7
The fire is so yellow and golden that the skin rises
8
And then he went down to the chili, and he fryed it in the pot for about two minutes
9
And then he went down to the chili, and he fryed it in the pot for about two minutes
10
And then we'll have a little smokin', and we'll have a little water, and we'll cover it up for about five minutes
11
Finally, we're out of soup, and we can start with onionsSpicy mackerel Make Tips
The fish fries better after marinating, so be sure to fry it slowly over low heat until cooked. When adding water after the fish is fried, use only a very small amount; this helps the fish absorb more of the chili, ginger, and garlic flavors.