Red-burned mackerel
By VicentaLakin
The gills are small in flesh, have low cholesterol content, and have the effect of supplementing their stench with blood and bone. Fresh gills, gills close to the fish body, the fish is strong and glitter; gills are removed, their colours are red and their cheeks are clear; the eyeballs are full and transparent; and the fish meat is pressed with their fingers and they are flexible. It is also very common today to have this red-burned mackerel. We're not professional cooks, so we're just family. Because I like garlic from stewed fish, I put more petals in it. It's so nice to have a little hot water when the soup's open. On the fish, it was then covered with a pan, and the little fire cooked the gill. Save some juice in the pot and pour it on the fish again, so it's still wet。
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red-burned mackerel
1
Scrambled off the surface, removed the intestines, cleaned, wiped out the excess water with kitchen paper, and cut a cross
2
The other side cut the knife
3
With a little salt, a little wine, it's even
4
Onion slices, ginger slices, garlic and eight horns. Okay
5
Pour down the pickles' wine and salt solution, wipe the fish inside and outside with kitchen paper, put more vegetative oil in the castrilla, fry the fish into a stale shape, and a little drum up the body
6
It's been fried with fish skins on this side, so when I fryed the other side, I increased the fire
7
Put the onion on both sides of the pot, fry the scent with oil, pour wine and sauce
8
If you pour hot water, it'll be a little more
9
Fire, cover the pan, cease fire when there's less soup and sweat the extra soup on the fish
10
Load
11
There's less meat and more fish soupRed-burned mackerel Make Tips
Skinfish are small and can be scraped when wet; because of the thickness of the meat, the cutter is easy to taste; the oil must be high and the fish must wipe out the water so that it doesn't collapse or break the skin; hot water can be added to the water, and the little flaming will taste better。