Roasted mackerel
By VicentaLakin
And what kind of spark will it be today, burning with mackerel and ribs? Following my steps, you found that the mackerel was made at least red, fragrance, hot and tempting, and that the mackerel and fragrance were fully absorbed into the gravy and softened to the taste, not greasy, delicious, very delicious and very delicious。
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Roasted mackerel
1
Prepare food
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(b) Hot pots of cool oil, with a small amount of salt, added to which ice sugar shall be added for fire until it is fully brown
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(b) Bottom-to-peer chops
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It's not until the ribs are turned on and a little oil is released, and it's covered with eight horns and ginger
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(b) To add a proper amount of wine after a few days of scrambling, and to add a few raw cigarettes
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It's not like I'm going to be in the middle of something
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Add a proper amount of water, boil the fire, turn it into a small fire, and boil it for 15 minutes
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Add squirmed bamboo and a five-minute stew
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To add salt and pepper sauce
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The fire gathers juicy juice, and the red pepper is even
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and fill the trough with onions on its surface。Roasted mackerel Make Tips
Petty ones: 1. Bottled mackerel squirming early and cutting it into small sections; 2. Battery bulging early two hours and changing water midway; 3. Sugar tastes better and the food is more beautiful; 4。