Fried mackerel
By VicentaLakin
The fish is directly fried, tasted like a barbecue, but it's not roasted, which means it's softer than a roasted skin, but it's a little more corrugated than a stew, and it's easier to make it easy to eat in the summer。
Recipe Recommendations
- crucian carp art. 2
- onion ginger appropriate amount
- salad sauce 25g
- Premium soy sauce 15g
- salt 1g
- sugar 2g
- salty and fresh
- fried
- ten minutes
- simple
Steps for Fried mackerel
1
This fish must be killed with live fish. I bought live fish, but I couldn't do it. Leave it to my husband. Clean up after slaughter, and make 10 minutes of ginger, salt, yellow wine, pepper
2
The pickled fish removes the pickled onions and filters out the pickled juice。
3
Brush a layer of oil in the pot. No more oil. Put it in fish
4
Fried to a stylist, flipped. We'll turn over later, and the skin won't stick。
5
I'll make a bowl of juice with pelican oil and raw wine
6
Put the juice out of the fish and fry it for another two minutes
7
It'll be one to two minutes before you flip。