Red-burned mackerel
By VicentaLakin
There's a lot of ice fish in the market, but it's gonna take a while to get something fresher. So as soon as I go to the market, I'll go to the ice fish store. The last two months were just after the break, so the variety was quite large and fresh. This time, it's a catfish. The platinum is small, tasteful, nutritious, and solid, cone-like, probably linked to its faster swimming. In addition to fresh food, cans and salted products can be made
Recipe Recommendations
- Spanish mackerel a
- garlic 5-merous
- flour appropriate amount
- ginger three pieces
- chives a
- oil 2 tablespoons
- salt 1/2 teaspoon
- soy sauce a tablespoon
- rice wine few drops
- salty and fresh
- burn
- half an hour
- simple
Steps for Red-burned mackerel
1
The icefish one。
2
Clean up the internal organs, slash the blades (fish meat is softer, cut carefully because it is easy to rot)。
3
The cut fish are placed in containers for 15 minutes with appropriate salt and rice。
4
Take the right amount of flour, pick up the fish and roll it around。
5
The hot pot gets oiled, and the fish pellets put on them slow fire。
6
Fish frying is accompanied by the preparation of platinum (with appropriate amounts of flour, sugar, with a small amount of water and soy sauce), garlic shredded, ginger cut to silk, and onions cut into onions。
7
When the two sides are made, the garlic and ginger-sniffs are added to the fry。
8
And then a half a bowl of water boiled。
9
When a third of the water is left, the mixed pollen is poured in。
10
Finally, the juice will shut down。Red-burned mackerel Make Tips
1. Spanish mackerel meat is quite soft, so be careful when cutting it as it breaks apart easily.
2. Spanish mackerel should be marinated before braising to better absorb the flavors.