Red-burned mackerel
By VicentaLakin
Recipe Recommendations
- Pomfret appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- octagonal appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- balsamic vinegar appropriate amount
- salt appropriate amount
- coriander appropriate amount
- water appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red-burned mackerel
1
The gills go into the organs, the cheeks, the scales and the black membranes in the fish's stomach are washed clean, and the leather blades cut2
Onions, ginger, garlic, fragrance, spare for eight cents3
Hot pans, onions, ginger, garlic, eight horns4
Wine, smoke, fragrance cooker. White Sugar5
It's on both sides6
Add a proper amount of water and salt to the fire and turn the fire down7
When the soup is thick, the fire is off8
Out of the pan9
I'll just have some fragrance