Red-burned mackerel
By VicentaLakin
IN THE CHOICE BETWEEN FISH AND MEAT, FISH MEAT IS ALWAYS MY FAVORITE. MY BROTHER AND I ARE CATS, AND WE ALL HAVE SPECIAL PROBLEMS WITH FISH. IT'S JUST THAT DAD LIKES TO FISH, AND IT'S ALREADY IN HIS MEMORY. TODAY, MY BROTHER LOVES FISHING, ALMOST EVERY WEEK WITH CUSTOMERS. THE POINT IS THAT CLIENTS WHO SHARE HIS HOBBY LOVE THIS HEALTHY SPORT; IT'S REALLY BEAUTIFUL. FISH AREN'T LIKE DAD'S WHEN THE WILD LAKES WERE MORE ABLE TO CATCH WILD FISH. TODAY, THE CITY IS RETROFITTED WITH MANY LESS NATURAL LANDSCAPES AND LESS THAN THE BEAUTY OF HEAVEN AND INTEGRATION ... EVEN FISHING IN LAKES IS AN ARTIFICIALLY SEQUESTERED POND. DAD SAID IT'S NOT A VERY INTERESTING TIME TO FISH, AND IT'S TOO EASY TO TRAP FISH AND TASTE LESS BEAUTIFUL THAN WILD FISH. THE ONLY ADVANTAGE IS TO EAT LIVE FISH DIRECTLY. BUT THERE'S NO COMPARISON, OF COURSE, FOR THE CHILDREN. NO WONDER MANY OLD PEOPLE SAY THE PAST IS GOOD. OF COURSE, THE FISH YOU'RE FISHING FOR ARE BETTER THAN THE ONES YOU BUY IN THE KITCHEN. I'VE CAUGHT SOME MORE FISH TODAY, AND I'VE GOT SOME FRESH ONES TO PUMP WITH. FRESH PLATINUM, WHICH CHOOSES TO EVAPORATE OR BURN RED, IS VERY GOOD, SO THAT IT DOES NOT DESTROY MANY NUTRIENTS OR PRESERVE THE TASTE OF FRESH FOOD, SO THAT A PROPER AMOUNT OF VINEGAR CAN BE COOKED TO ENSURE THE STABILITY OF VITAMINS AND SO THAT CALCIUM CAN MELT. THE MEAT TASTES GOOD, AND IT HAS A PATCHY AND MEDICAL EFFECT. SKINFISH AND GREEN PEPPERS GO TOGETHER, GREEN YELLOW IS GLITTER, FISH LEATHER IS SMOOTH, FISH IS FAT, SOUP IS THICK, TASTE IS GOOD, SALTY SOUR, TASTE IS GOOD. THIS PRACTICE OF RED BURNING IS SECOND ONLY TO THE PRACTICE OF STEAMING FISH AND EFFECTIVELY PRESERVES THE BEAUTY OF MACKEREL MEAT. ORIGINAL BY GODOFMERCY. IT IS AN ORIGINAL VERSION OF MY OWN EXPERIENCE, BASED ON THE TRUTH; IT IS A PERSONAL HOBBY, NOT A PLEASURE. THE CONTENTS ARE FOR INFORMATION ONLY, AND IF YOU NEED TO SOLVE SPECIFIC PROBLEMS [IN PARTICULAR IN THE FIELDS OF LAW AND MEDICINE], YOU ARE ADVISED TO CONSULT PROFESSIONALS IN THE RELEVANT FIELDS IN DETAIL。
Recipe Recommendations
- bream art. 1
- ginger one
- oil 3 tablespoons
- cooking wine 5 tablespoons
- white sugar 1 scoop
- starch 1 scoop
- green pepper of 7
- garlic of 2
- Chicken powder seasoning 1 scoop
- Very fresh. 1 scoop
- salt 2 tablespoons
- pepper 1 scoop
- salty and fresh
- burn
- an hour
- ordinary
Steps for Red-burned mackerel
1
I picked one of the most glamorous fish that just left the water to make a handy dish. Go to the gills, go to the gills, go to the organs, wash them。
2
The gills are slashed。
3
Once the fish is slashed on both sides of the body, the fine salt is evenly plastered on the fish, salted to half an hour and dry water is to be used. Following this treatment, fish do not stick the pot and are not easily broken。
4
The fish in the lake is thicker; it is important to keep the material in stock when making the catfish. Fresh peppers are on the market, and they look attractive. The green oil is very good, and the green spots must be used to infuse the potential appetite for early autumn。
5
The three winning methods, ginger, garlic and pepper, are ready。
6
The boiler is placed on an electromagnetic furnace; it is poured into new oil and hot; it is slowly placed in a fried mackerel。
7
Fish frying is better with a middle fire, so the fish is not fracked. As the oil warmth slowly rises, it shakes the frying pan, preferably with a handcarb; it can be turned over at any time. Turning fish and frying fish until the fish is free of blood; it will be ready for use as long as it is yellow on both sides。
8
The oil in the net boiler puts the good ginger silk in the hot oil and explodes。
9
It's not like it's going to be ready for use。
10
Fried mackerel in the pot. We're gonna send in a garlic fire. Garlic is softly burned; it's delicious to eat fish while sucking on garlic. That's why it has to be put in early, and the garlic has to fit into the fish
11
Add wine to avoid smell. I like to put fish in a lot of wine, so I don't have to add water. It's great to use it completely. Don't worry about getting drunk, when it's heating up, the alcohol goes off. It's a perfect match for wine and sashimi, and it's much more fragrance。
12
The taste of cooking is rare. The very rare additions have added to the taste of the mackerel。
13
It's not like I'm going to be able to go to school
14
Water can be added if it is considered too expensive to use a bottle of wine. At one point, no more water; at the same time, a small amount of water will be added along the pot; the cool water will lower the temperature of the hot pot and the guacamole will be hard. There's a lot of water, and the soup is thin and thick. It is not appropriate to cook fish with a fire, with a small fire, until the soup is thick。
15
Hot peppers must be burned to the ground。
16
It's easier to hang on to a little bit of glucose and make it sticky. Add a proper amount of starch to the diet. It's a water starch. Don't be too thick。
17
The fire burns into a proper amount of vinegar; the peppers are sprayed。
18
It's a spoonful of chicken powder. It's a rare taste, and it's really the rhythm of fresh eyebrows. It's a dish that contains three winning recipes: ginger, garlic, green pepper. It's already tingling when it's fragrance。Red-burned mackerel Make Tips
1. Rub fine salt evenly over the bream, marinate for half an hour, and drain off the moisture for later use. After this treatment, the fish will not stick to the pan and is less likely to break.
2. Medium heat is best when frying the fish to keep it from burning or breaking apart.
3. The garlic cloves need to be cooked until soft and tender; therefore, they must be added early. It is amazing when the garlic aroma infuses into the bream meat!
4. Cooking wine and bream are a perfect match; adding it makes the fish meat more fragrant, smooth, and tender.
5. Do not add too much water at once; just enough to barely cover the fish. Add a small amount of water along the edge of the pot; cold water will lower the temperature of the hot pan, causing the bream meat to toughen.