Red-burned mackerel

By VicentaLakin

Red-burned mackerel
THE W-3 SERIES OF UNSATURATED FATTY ACIDS CONTAINED IN REDFISH MEAT HAS BEEN CLINICALLY PROVEN TO BE AN IMPORTANT MEANS OF REDUCING CARDIOVASCULAR DISEASE AND THE CHOLESTEROL CONTENT OF REDFISH IS LOWER THAN THAT OF ALL ANIMAL FOODS. AND IT HELPS TO KEEP BLOOD, IT HELPS TO HEAL BONES。

Recipe Recommendations

  • pepper half a
  • Pomfret art. 1
  • cooking wine 2 tablespoons
  • sugar half a spoonful
  • salt a little
  • soy sauce a little
  • vinegar 1 scoop
  • garlic half a head
  • onion half a
  • ginger slices appropriate amount
  • soy sauce 1 scoop
  • Pi County bean paste 1 tablespoon

Steps for Red-burned mackerel

  • Make Red-burned mackerel step 0
    1
    The mackerel is clean and cut。
  • Make Red-burned mackerel step 1
    2
    Half a spoon of salt, two spoons of wine, even dry powder, pick it up for a while and get the ingredients。
  • Make Red-burned mackerel step 2
    3
    Get ready。
  • Make Red-burned mackerel step 3
    4
    Get hot oil, fry both sides of the fish, just a little hard. Let's go
  • Make Red-burned mackerel step 4
    5
    Another boiler of hot oil, a large spoon of soybean bean sauce to make red oil, and then onions。
  • Make Red-burned mackerel step 5
    6
    Half the water poured into the pot is then poured into the sauce, the old, the vinegar, the sugar, when the water opens, the fish is released and the fire is cooked。
  • Make Red-burned mackerel step 6
    7
    A small amount of soup is left with peppers and a spoon is used to pour the soup to the fish, and the color will be faster. Fire for juice。
  • Make Red-burned mackerel step 7
    8
    It's quite delicious

    • Red-burned mackerel Make Tips

    The fish itself is very beautiful without the chicken and the fragrance. There is no need for salt in the stew because salt was used in the previous pickles and soy sauce and soy sauce are salty. (speaks otherwise)

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