Red-burned mackerel
By VicentaLakin
"Red roasted fish" -- it's best to choose a wild gill and taste good; it must be fresh, not frozen in the fridge, or it'll be bad; it must be good, it must be fried first; it starts with the bottom, only once, i.e. when it's fried, it's fried. (b) If you want to get a good color, you have to get a good color, you have to have a good color, you have to have two kinds of sauce, you have to get a good color, you have to get a good taste, you have to get a big fire, you have to get a good taste。
Recipe Recommendations
- crucian carp art. 4
- ginger appropriate amount
- garlic 2 trees
- garlic 2/1
- millet pepper of 4
- wine 2 spoons
- cooking wine 1 scoop
- salt 1 spoon
- chicken essence appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Red-burned mackerel
1
I'll have four fresh scallops
2
Slash both sides of the fish to make it taste good
3
Slice the garlic and slice it into garlic and garlic leaves
4
It's hot, and it's hot, and it's hot. The other side
5
Put the ginger pepper in the pot
6
Add a large spoon of wine
7
And then you put salt on it, raw and old
8
Hot water and no fish
9
Half of the soup is in garlic
10
When the soup's dry, the garlic leaves and the chickens come out with the plate
11
Let's eat