Red-burned mackerel
By VicentaLakin
I bought a frozen mackerel on Friday, ready to do it. There are things at work that need to be considered. It's like cooking. Make it work。
Recipe Recommendations
- Spanish mackerel
- soy sauce a little
- spiced powder a little
- pepper a little
- sugar a little
- salt a little
- cooking wine a little
- octagonal one
- pepper small amount
- oil more
- onion a quarter
- Jiang a little
- garlic a
- coriander si ke
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Red-burned mackerel
1
Frozen mackerel
2
clean up, remove the organs, cut 2 cm long. the gills are flat, their organs are small and they are easily cut. it's frozen fish, cut it, so it doesn't spread
3
Liquor, salt, sugar, vanilla, white pepper, sauce, pickle the fish. Cover it, put it in the fridge the first night and do it the first morning。
4
The next day, the fish was picked up
5
Slice slices
6
It's more oil than cooking. In order to prevent fish skins from spreading on the pot at the next fire. It's better to wipe the pot first with a ginger blade and fill it with oil. Heating the oil must wait for the bubble to come up and the oil to heat up before the fish is released。
7
Put it in the fish. Don't put pickles soup in it. Start flipping fish. You don't have to go too fast. Turn the fish over and make the fish color。
8
When the fish is essentially cooked, they are put in slices of ginger and onions and in garlic. Keep flipping. That's when it smells
9
You can pour the pickles' soup, and there's no fish in the water。
10
It's a fire. Cooking for more than 20 minutes. The water is covered with a oil membrane. It's very hot down there, and the fish is slowly smelling
11
Cut the fragrance and the garlic
12
It's like a slow little fire, and it's put in a nice piece of garlic, and it's the effect of the taste。
13
Garlic chips are ripe, fires, oil membranes burst, fish out。
14
Put the cuisine in the fish soup
15
The fragrance, the fire, the soup on the fish. It's done。
16
Vegetable ace, fish, fish soupRed-burned mackerel Make Tips
1. More oil when they are fried. Ginger rinse. Hot oil. Slow roll. The above four measures have resulted in the absence of any powder or eggs outside the fish, and in the persistence of fish. 2. Garlic tastes, but in the past it used to be hot, and it was a setup of fire. This time it's in the back. Tastes good。