Red-burned mackerel
By VicentaLakin
Fresh mackerel tends to be fresh, frozen squirts are less spicy, the taste of the squirt is worse, and the advantage of living by the sea is to buy more fresh frozen fish and eat cold demergers in winter without fresh fish。
Recipe Recommendations
- salty and fresh
- stewed
- ten minutes
- simple
Steps for Red-burned mackerel
1
It's a frozen gill
2
It's frozen, it's intestines, it's clean
3
(a) Cleaning of the larvae inches
4
A small amount of oil in a pan (preferably without a pot)
5
50% when it's hot
6
Don't rush over, turn over on one side, turn on the other, and all of them will be ready for use
7
Meat slices, ginger slices, clips
8
(a) Another frying pan, with appropriate amounts of vegetable oil and meat tablets at 50% heat
9
Two slices of meat have been fried to yellow
10
Put it in soy sauce
11
Put it in ginger
12
A proper amount of clean water
13
I'll put it in a roasted mackerel, and the water will be even with the scallop
14
It's about 15 minutes in the middle of the fire, and it tastes salty, it doesn't use salt, and it's available for consumption。Red-burned mackerel Make Tips
Coastal people rarely add sugar when braising fish; they simply use Qingdao local soy sauce (just called "soy sauce") for braising, and the taste is very fresh. Since the Spanish mackerel is frozen, it is pan-fried first to remove the fishy odor and prevent it from falling apart during stewing.