Red-burned mackerel

By VicentaLakin

Red-burned mackerel
The platinum is believed to be no better known than expensive and nutritious. There's a different taste in two different ways: the former is softer and sweeter and the latter is more juicy and fragrance.

Recipe Recommendations

  • Pomfret art. 1
  • Jiang appropriate amount
  • onion appropriate amount
  • garlic appropriate amount
  • Laoganma spicy sauce 1 scoop
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • chicken powder appropriate amount
  • sesame oil few drops

Steps for Red-burned mackerel

  • Make Red-burned mackerel step 0
    1
    Scrambled and purified with a simple knifeworker, cutting a cross on the fish
  • Make Red-burned mackerel step 1
    2
    Ginger, onions, garlic chops. Dry mother's spicy sauce
  • Make Red-burned mackerel step 2
    3
    The hot oil in the pot, and it's fried to yellow on both sides
  • Make Red-burned mackerel step 3
    4
    We'll get the fish
  • Make Red-burned mackerel step 4
    5
    Leave a little bottom oil in the pot, scrawny ginger, onions, garlic on the side, a spoonful of spicy sauce
  • Make Red-burned mackerel step 5
    6
    Add appropriate amounts of water, raw, old, salt, chicken powder, a few drops of sesame oil
  • Make Red-burned mackerel step 6
    7
    When it's in the squirm, burn the soup up and turn the fire on for 10 minutes
  • Make Red-burned mackerel step 7
    8
    It's finished. It's sticky
  • Make Red-burned mackerel step 8
    9
    We'll put a proper amount of flowers on the plate

    • Red-burned mackerel Make Tips

    One, the fish must be made yellow on both sides, so the meat tastes better, it takes at least 10 minutes for the fish in the pot to fully absorb the taste of soup, and it's better to have a spoonful of mom's spicy sauce with a spicy taste. Eat

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