Red-burned mackerel
By VicentaLakin
When I was a little girl, when I was in the country with my grandmother, and when it rained, I followed my uncle or the kids next door to the ditch, and I caught the fish, and I couldn't get a full basket of it, and the rain was soaking wet, and it was cold, it was just a stomping, and I came home happy like a deer, and she never yelled at me
Recipe Recommendations
- crucian carp art. 1
- onion appropriate amount
- Jiang appropriate amount
- garlic leaves appropriate amount
- chili appropriate amount
- soy sauce appropriate amount
- huadiao 1 bowl
- white sugar appropriate amount
- slightly spicy
- other
- half an hour
- ordinary
Steps for Red-burned mackerel
1
Finish all food to be used2
Fire on the pan, pour into the salad oil, fry the fish in the hot pot, fry one face to the twilight and flip over3
On the other side, it's hot, it's hot, it's hot, it's hot, it's hot, it's hard, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot4
When half of the juice comes up, you'll have to put out the burnt garlic leaves5
Reinsertion of onions, garlic leaves, peppers, a little juice and a plate of fire, and a little chopstick at the table to sort out the red, green, green and red in the lower plate6
Isn't it beautiful? A cuisine won't work. Look at the dots