Dry-burned mackerel
By VicentaLakin
Dry burning is one of the most distinctive cooking techniques in the canteen, which requires a small, long fire, and ultimately a full cascading of the soup into the main ingredient, or adhesive to the main ingredient surface, thereby meeting the requirements of a small-silent, odour-rich, fragrance, spicy and spicy dish。
Recipe Recommendations
- crucian carp appropriate amount
- mustard appropriate amount
- Zai Jiang appropriate amount
- millet spicy appropriate amount
- pickled ginger appropriate amount
- garlic appropriate amount
- pickled sea pepper appropriate amount
- hot and sour
- burn
- half an hour
- ordinary
Steps for Dry-burned mackerel
1
Squidfish
2
Ginger, rice, garlic, pepper and onions
3
Squeeze
4
姜米、蒜米、泡椒等，还加入了鲜小米辣、鲜子姜、Squeeze粒、青椒碎，仔姜切粗点的丝
5
把Squidfish杀后清洗干净，放入盆里加盐、料酒和姜葱拌匀腌半小时。
6
After drying the surface with kitchen paper
7
70% of the boiler goes down to the surface of gold and hard
8
Get the tar out of there
9
Put a proper amount of oil and heat in the pot
10
And then we'll put on a fine amount of red rice, and we'll split it
11
Put a proper amount of broth in the pot
12
Join the wine, the vinegar and the ginger-swipe and then the pot
13
下入炸好的Squidfish，转小火烧制并加盐、味精和鸡精调味；
14
烧至盆里的汁水将干时，加入青椒碎和化猪油后把Squidfish盛入深盘内。
15
把多余的汁水倒进炒锅，烧开后用湿淀粉收浓并淋少许香油，淋在盘内Squidfish上面后，撒入葱花、Squeeze粒和香菜段即可上桌Let's go。
16
Perfect
17
Let's goDry-burned mackerel Make Tips
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