Creaming mackerel
By VicentaLakin
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Recipe Recommendations
- bass art. 1
- ginger appropriate amount
- bean curd 4 pieces
- small red pepper appropriate amount
- yellow wine appropriate amount
- slightly spicy
- fried
- half an hour
- simple
Steps for Creaming mackerel
1
Pick a piece of live bass, dry the water, scrape it off with a spoon, wash it off with a rag. Two pairs of chopsticks go through the upper part of the acupuncture, hold the chopstick in the right hand, grab the fish in the left hand and push it in the opposite direction, pull out the accelerator and the internal organs and clean the fish。
2
A working wreath is placed on the back of the fish, where the head, body and tail of the fish are evenly plastered with salt and the water is dried up。
3
Four pieces of red-oiled tofu milk, with chopsticks。
4
The boiler is hot, and you go to the polished pan. Put it in the catfish, turn the pan, fry it to every part of the fish, and then turn it over and fry it every part in the same way。
5
Add a proper amount of yellow wine and cover the pan for 15 seconds。
6
The cap is filled with appropriate quantities of water, tofu milk, ginger, red peppers, old smokes, a pan lid for three minutes, and then a small fire, which will dry the soup. They can be cooked on the top of a hot fish with a roll of soup. (The fish will be soft when cooked, so the rookies don't flip, before it breaks.) A proper amount of pepper and chicken is added, which continues to be scalded with rolling soup, which will be poured in every part. It's finished with a delicious mackerel。
7
Completed ChartCreaming mackerel Make Tips
For more detailed production, please copy the following cool video link address: http://v.youku.com/v show/id XMTuxMzg3MTc2OA=.html