Red-burned mackerel

By VicentaLakin

Red-burned mackerel
The fish is bigger, it's broken in three pieces, and it's cut on the fish, which makes it taste better. It's a little ugly but delicious. She's got a big mouth. I'm impressed

Recipe Recommendations

  • silver carp
  • onion 1 tree
  • Jiang Four or five tablets
  • garlic Four-five petals
  • tomatoes one
  • soy sauce 5 scoops
  • soy sauce 1 scoop
  • vinegar 5 scoops
  • liquor 5 scoops
  • white sugar 3 scoops
  • salt appropriate amount
  • pepper appropriate amount
  • octagonal one
  • dried red pepper appropriate amount
  • sesame oil appropriate amount

Steps for Red-burned mackerel

  • 1
    Sold the fish man to pack the white fish and shaving the fish from the corner. Cut the fins and remove the black membrane from the inside. Clean up. Break the fish in three pieces and cut a few knives on the fish. It tastes better when you cook
  • 2
    With a proper amount of wine, a proper amount of raw, a very small amount of salt
  • 3
    Sliced on ginger and garlic, dried chili slices, prep peppers, eight horns
  • 4
    Hot pans, hot pots in appropriate amounts of vegetable oil, hot onions of garlic peppers, red peppers
  • 5
    Turn the fire, put it in the pickled fish and fry it for a minute
  • 6
    Five spoons of white wine
  • 7
    Five spoons of vinegar
  • 8
    Put it in five spoons. One spoonful
  • 9
    Put three spoons of sugar in
  • 10
    The fire is burning for three or four minutes
  • 11
    Put it in the right amount of hot water, no mackerel. Fire
  • 12
    Tomato cut
  • 13
    Put it in tomatoes. The fire's burning
  • 14
    The last thing left is a little more sticky
  • 15
    Disgusting plates, onion flowers, oil

    • Red-burned mackerel Make Tips

    The fish is larger, broken in three segments and cut a few knives on the fish, which makes the burning more delicious. When a fish enters the pot, it's only once. Don't flip with a shovel

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