Red-burned mackerel
By VicentaLakin
In February and April, the gills were the freshest
Recipe Recommendations
- crucian carp
- pickled pepper 20 grams
- soy sauce 10ml
- sugar 3 scoops
- vinegar 2 tablespoons
- starch 10 grams
- hot and sour
- braised
- ten minutes
- simple
Steps for Red-burned mackerel
1
It tastes even better when you've taken care of your internal organs and you've got a knife on the back of the fish. Then a small amount of wine, salt, ginger, onion pickled for 15 minutes。
2
When you're making fish, you can make the base. Pepsi and garlic are cut to shreds。
3
Pickled fish wash after. It's oiled, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's fried, it's fried, and if you want to eat, it'll fry. Little fire
4
We'll have the rest of the oil. You can put a spoonful of soybean petals when you cook. All the fire
5
Add a small amount of fresh water to the cooked base, boil it, and then a well-fried scallop. At this point, less salt can be added to the water (sugar, vinegar, starch mix) and, after a few minutes, the water will be basically absorbed, boiled, boarded, onions placed。