Red-burned mackerel

By VicentaLakin

Red-burned mackerel
The mackerel is fine, fresh and delicious, and the fresh, live and direct evaporation tastes like its original juice, and there are no more frozen gills than red burning。

Recipe Recommendations

  • Pomfret 400 grams
  • oil 40 ml
  • cooking wine 30 ml
  • cornflour a tablespoon
  • soy sauce 30 ml
  • soy sauce 10 ml
  • garlic appropriate amount
  • ginger appropriate amount
  • shallots appropriate amount

Steps for Red-burned mackerel

  • Make Red-burned mackerel step 0
    1
    Squirt washes
  • Make Red-burned mackerel step 1
    2
    The fish are big enough to cut a few cuts in their thick parts
  • Make Red-burned mackerel step 2
    3
    Get ready
  • Make Red-burned mackerel step 3
    4
    The hot pot pours into the oil, and the hot six-minute heat starts with a spoon boils for 30 seconds
  • Make Red-burned mackerel step 4
    5
    We'll have to go down to the bottom and get some gold
  • Make Red-burned mackerel step 5
    6
    I'm going to refill the pot and pour it under the bottom oil
  • Make Red-burned mackerel step 6
    7
    Then we'll add the wine
  • Make Red-burned mackerel step 7
    8
    Joining raw and old
  • Make Red-burned mackerel step 8
    9
    With water, the amount of water can soak up half the body of fish
  • Make Red-burned mackerel step 9
    10
    Turn the fire and gather the juice and get a little fragrance in and out
  • Make Red-burned mackerel step 10
    11
    Put flowers on the table

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