Garlic mackerel

By VicentaLakin

Garlic mackerel
The platinum is rich in high proteins, unsaturated fatty acids and many trace elements, and is thick, small, delicious and nutritious, and is a natural nutrient. It also tastes good, like fresh steam, red burning, etc. This time it's a bottle of alcohol, but it's a good taste, with garlic on the bottom, all the scent and juice absorbed by fish, and it tastes pretty good。

Recipe Recommendations

  • Pomfret art. 4
  • green pepper of 2
  • red pepper of 2
  • garlic of 2
  • laojiang 1 block
  • soy sauce 1 tablespoon
  • salt a little
  • sugar appropriate amount
  • cooking wine appropriate amount
  • oil appropriate amount
  • starch a little

Steps for Garlic mackerel

  • 1
    Squids buy back and wash。
  • 2
    Garlic strips off the skin。
  • 3
    Blue, pepper cut。
  • 4
    The aphid surface is lightened by a starch。
  • 5
    Inflow of appropriate oil in the pot。
  • 6
    Put the mackerel in the cut。
  • 7
    When it's made on two sides, it'll be in gold。
  • 8
    In the pot, there's oil and ginger and garlic。
  • 9
    A proper amount of wine and raw, with a little water。
  • 10
    Put it in a roasted mackerel with an appropriate amount of sugar, and then boil it down。
  • 11
    Put the peeled garlic in the alcohol boiler。
  • 12
    Put it on the fried mackerel。
  • 13
    Put the fuel on the base and light the fire。
  • 14
    Put the pot on the bottom seat。
  • 15
    It's hot。
  • 16
    When the garlic smell comes out, you can eat it。

    • Garlic mackerel Make Tips

    Fish frying tips: fish wash clean and drain water from kitchen paper, and then lighten up a layer of dry starch or flour, which prevents a sticky pot from falling off its skin。

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