A fan of mackerel
By VicentaLakin
There's a couple of half-cooked cattle in the fridge. I don't know how to eat it. It's so hot that I don't want to spend more time in the kitchen, so I'm lazy
Recipe Recommendations
- fans a small roll of
- Yuba appropriate amount
- beef tendon 2 length
- steamed fish drum oil a little
- chives appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- sesame oil a little
- cooking wine appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for A fan of mackerel
1
Fans and mackerel are immersed early into softness。
2
Cow bands with ginger chips and wine, which will soon be soft. About 20 minutes。
3
The maggot can be cut as long as it pleases。
4
Fans are washed and placed in containers or can be cut off。
5
Put the rotting bamboo on top of the fans。
6
Cut a cow's neck or slice a silk。
7
Put the oxen on both sides of the mackerel. Then the salt is spread over the surface。
8
Put in a proper amount of wine。
9
Add a spoon of steamed fish drum oil. Get in the pot and steam for 20 minutes。
10
After you take it out, put onions on the perfume。A fan of mackerel Make Tips
Since I bought pre-cooked beef tendon, I cooked it for a shorter time. If it is raw beef tendon, it needs to be cooked longer. Both dried tofu sticks and vermicelli need to be soaked in advance, otherwise it is hard to steam them until soft.