Red-burned mackerel
By VicentaLakin
Recipe Recommendations
- Spanish mackerel art. 1
- dried red pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- salt appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red-burned mackerel
1
Completed Chart2
Scrambled with a knife on the back and a spoon of salt and a spoon of wine for a moment3
We're ready to cook4
Juice: 2 spoons of wine, 2 spoons of raw, 1 spoon of oil, 1/2 spoons of vinegar, a few drops of old, and a half of a bowl of fresh water5
It's burning up to 60 and 70% heat, and it's frying up to the surface6
Turning over and frying the other side7
Put a little bit of oil and heat in the other pot8
Add the nicer juice and burn it9
Join the well-fried mackerel, and the fire goes on and on and on until the soup is thick10
Add sugar11
If you put flowers on your feet, you can make a pot12
Completed Chart13
Completed Chart