Red-burned mackerel

By VicentaLakin

Red-burned mackerel
FISH NOT ONLY TASTE GOOD, BUT ALSO HAVE VERY HIGH NUTRITIONAL VALUE. THE FISH SMELL FRESH AND SALTY, AND THE COLOUR IS RED AND BRIGHT. FISH MEAT CONTAINS VITAMINS SUCH AS FOLIC ACID, VITAMIN B2, VITAMIN B12 AND HAS THE EFFECT OF FILLING THE STOMACH, SWOLLEN WATER, LACTATING, DETOXIFICATION AND COUGHING. ALL KINDS OF OEDEMA, SWELLING, ABDOMINAL SWELLING, URINE REDUCTION, YELLOW SLUICE AND MILK ARE NOT ALL VALID. BUT FISH MEAT IS HAIRY AND CHRONICALLY ILL PEOPLE ARE NOT FIT TO EAT. IN PARTICULAR, DIABETICS AND THOSE WITH CHRONIC DIGESTIVE TRACT DISEASES ARE NOT ALLOWED TO EAT RED FISH。

Recipe Recommendations

  • carp 1KG
  • salt appropriate amount
  • onion 1 piece
  • Dry spicy skin appropriate amount
  • garlic appropriate amount
  • ginger slices appropriate amount
  • vinegar appropriate amount
  • soy sauce appropriate amount

Steps for Red-burned mackerel

  • 1
    Prepare the material, wash the fish, cut the mouth
  • 2
    Hot onions and spicy skin
  • 3
    It's a little yellow
  • 4
    My pot is too small to cut it in half, then put two spoons of vinegar, prevent fish chips, and then put a spoon of soy sauce on it
  • 5
    Fish on both sides of the water will be added to the water
  • 6
    It's about 20 minutes to boil
  • 7
    Then load the plates and put flowers on them

    • Red-burned mackerel Make Tips

    Fish frying with hot oil and less heat. Cooking fish doesn't have to smell. Because they have a very good taste. It's good to have some starch when you're getting juice

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