Red-burned mackerel
By VicentaLakin
Recipe Recommendations
- crucian carp 500G
- green pepper of 6
- red pepper of 6
- ginger few slices
- garlic few grains
- soy sauce 2 spoons
- vinegar 1 spoon
- medium spice
- burn
- ten minutes
- simple
Steps for Red-burned mackerel
1
Slurpfish washes and spares: ginger, garlic, chili chops are on the map: (I've prepared violet sour, if you don't like it, you can put onions instead)2
It's hot and oily in the pot, and it's fried to the yellow on both sides of the leachate.3
Put it in ginger, garlic, cyanide, red pepper, sauce and vinegar, then make a little fry, then put it in half a bowl of water, and put it on the lid and boil it4
When you've got the juice, you've got the right amount of salt.5
It's finished. It's stingy. You have to be careful.