Red-burned mackerel

By VicentaLakin

Red-burned mackerel
A preference for fish not only meets the problem of eating meat with no fear of fat, but at the same time it is easier to digest and more fresh than pork. The price of running out to eat fish is often high, and it is most cost-effective to pick up the iron pot and fire itself. It's the first time I've ever tried to make a catfish, and I've just been married to myself for a year. Every time we see a rich variety of fresh seafood in the kitchen, the ambition of the chest is lit up. That's no, try once on the weekend。

Recipe Recommendations

  • bream a
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • dried chili appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • sugar appropriate amount

Steps for Red-burned mackerel

  • Make Red-burned mackerel step 0
    1
    They'll have to kill them when they buy them in the kitchen and wash them when they get home。
  • Make Red-burned mackerel step 1
    2
    Prepare to split up on the green side。
  • Make Red-burned mackerel step 2
    3
    Fish with cutters and salt on their backs。
  • Make Red-burned mackerel step 3
    4
    Hot oil, acne and onions, and gills on both sides。
  • Make Red-burned mackerel step 4
    5
    Pour in soy sauce, butter, dry peppers and sugar, with appropriate quantities of water and cover for a little fire. Look at the size of the fish。
  • Make Red-burned mackerel step 5
    6
    Let's take the fish out, leave the red sauce, and spill it on the fish, soak it green。

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