Fried mackerel
By VicentaLakin
It's a lakefish specialty that all households make, but it's different and tastes very different. The family likes to eat fish and often cook fish, which unfortunately tastes the worst, so it's basically not my turn to make fish at home, and now it's time to get out of the house and go on its own little day, and eat fish, but it's always impossible to make the smell of us. Snacks usually use herbs, cut them into small pieces early and we all make them, then dry their surfaces in the sun, and then boil them slowly in the pot to make them gold on both sides of the pot. Why is it called "snapfish"。
Recipe Recommendations
- grass carp art. 1
- soy sauce half a spoonful
- soy sauce 1 teaspoon
- vinegar 1 teaspoon
- geranyl 2 tablets
- octagonal the 2
- dried chili of 3
- salt appropriate amount
- Jiusan non-genetically modified soybean oil 1 scoop
- green onions a little
- white sugar a little
- ginger a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for Fried mackerel
1
The herbs clean up their organs, then go to the end and cut into square pieces
2
Scraped fish bowls, salt, old, raw, vinegar, ginger, chili, scent, eight horns, etc., mixed for over an hour
3
Fire from the gas stove, heat the pot and pour the right amount of oil, burn it to 60% heat, put it in the pickled fish, make the little fire slow, and then turn it over. The other side
4
When the two sides are made, let's add onions, a little water, sugar, a little fire to boil