It's delicious
By VicentaLakin
AND WHEN THE MACKEREL CAME ON THE MARKET, THEY BOUGHT A 10-POUND CATFISH, WRAPPED IT UP WITH DUMPLINGS, AND LEFT IT IN THE FREEZER. THE FISH WAS TOO BIG TO EAT A FEW TIMES, AND THIS TIME THEY WERE SMOKY, AND I MADE A SPICY SPICY SPICY COLOGNE, SO I COULD EAT A PLATE WITH A SNACK. WE'LL HAVE A LITTLE DRINK TOGETHER IN NEW YEAR'S. THAT'LL BE THE BEST SMOOCH. IN PARTICULAR, IT IS HERE THAT THE MATERIAL IS ADEQUATE, WITHOUT A SPECIFIC AMOUNT, BECAUSE THE MAIN INGREDIENT IS MORE OR LESS PREPARED TO INCREASE OR DECREASE. EVERY TIME I DO IT, I'M TRYING TO MEASURE THAT THE SAUCE CAN'T BE PUT IN, IT'S BASED ON EXPERIENCE, IT'S NOT ENOUGH, IT'S MORE FISH THAN I'VE MADE THIS TIME, AND THE FILLINGS HAVE BEEN ADDED SEVERAL TIMES, AND UNTIL I'M SATISFIED, THE AMOUNT CAN'T BE MEASURED, AND IT DOESN'T HAVE TO BE AS PRECISE AS IT LOOKS LIKE. JUST GET THE FISH EVEN。
Recipe Recommendations
- big Spanish mackerel appropriate amount
- umami soy sauce appropriate amount
- shisanxiang appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- Steamed fish and black bean sauce appropriate amount
- dried red pepper appropriate amount
- fresh ginger appropriate amount
- garlic appropriate amount
- peppercorns appropriate amount
- balsamic vinegar appropriate amount
- Lao rice wine appropriate amount
Steps for It's delicious
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1. The size of the mackerel
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cut the gills into 1 cm thick while it's still in a semi-frozen state, and if there's a part of the intestine that can be easily removed at this time。
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Two, with fresh sauce
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13 Hs
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Sugar, salt
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Old, steamed fish and beans
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3. Combination evenly
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Pickled in four hours or more, two flips in the middle
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Four, the frying pans are hot and hot. Pot
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Five, you can get it when it's yellow. Out
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Taste sauce: appropriate amount (fresh sauce, vinegar, old yellow wine, white sugar)
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Put the juice together
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Porridges: Dry pepper ginger garlic peppers
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Scratch the garlic into pellets, screech the ginger into pellets, pepper into pellets
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Put a little oil in the frying pan
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And the chili
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I'll end up with ginger and garlic
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The scent immediately pours in the sauce
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Wait for the pot again
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And put the fried gills in the pot, and platter them quickly, so that the soup will pervade into the fish tablet, until it is fully sucked out。
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The plate is loaded and can be kept in a sealed bag at once。It's delicious Make Tips
Xiao Yingzi's Tips: 1. If the Spanish mackerel is not fresh, slice frozen Spanish mackerel while it is half-thawed to prevent the meat from separating from the bones. 2. Use a generous amount of marinade and mix it thoroughly with all the fish to ensure that every slice is flavorful. 3. The prepared fish can be stored in the refrigerator for about 15 days. 4. I'll let you in on a secret, my friend: the smaller the pieces of fish, the more flavorful and delicious the smoked Spanish mackerel will be!