Open the mackerel

It's a red-burning practice in a lot of places, but this time it's evaporated to treat it, and it tastes like it's invisible. Because it's beautiful, and you don't want to forget anything else. It's on the table, in the atmosphere, but it's common, it's consumed, and it's no trouble

Recipe Recommendations

Pomfret
steamed fish oyster sauce appropriate amount
garlic appropriate amount
green pepper a
red pepper a
onion a
Jiang a little
major oil a little

salty and fresh
steamed
ten minutes
ordinary

Steps for Open the mackerel

I'll wash the fresh fish

Cut the abdominal fins, back fins, chest fins, cut off the back of the fish, don't cut off the lower fins, and cut off the tail three fingers

Slice it from the back and don't cut it

With ginger chips, onions, wine, peppers, 10 minutes of processed fish pickles

And the back plate, in shape, lays the pickled ginger chips and onions under the fish, prevents adhesives, rubs on the fish evenly with a little bit of oil, extra onions and ginger chips on the fish, puts them on the top of the gas cage, eight minutes, removes the sauce from the fish, evens out of the fish, soaks all over the fish oil, garlic, red peppers, one minute, even if the cage is out

Let's go