Red-burned mackerel
By VicentaLakin
Growing up at the seaside from childhood, but not very sensitive to fish, they know only swordfish, gillfish, and few other fish can name. Later, when I got married to my mother-in-law, I met a lot of fish. She was a mixed village of fishermen and farmers, not three miles from the sea, and every time I went home to the market, I saw a lot of fresh seafood that came out of the boat. Then she made us a couple of times and started to like her taste, fresh white meat, with a rice meal and we licked our tongues. It's good. It's a bit of a mess. Today at the market, fresh fish were sold, their internal organs were removed, but no skin, $5 a pound, one for seven. Loved the catfish, not only because she was delicious, but also because of her name
Recipe Recommendations
- the anglerfish art. 1
- Jiang appropriate amount
- garlic slices appropriate amount
- dried red pepper appropriate amount
- green onions appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- peanut oil appropriate amount
Steps for Red-burned mackerel
1
Squid, clean up。2
The gill cut big。3
Cut the gill and boil it。4
Cook to have foam coming out。5
Boiled mackerel, cold water, foam wash, empty dry water。6
You put oil in the pot, you put garlic in the pan, you put it in the fish。7
Add soy sauce, saliva, hot water running through the fish, and burn it to the sticky sauce。8
Spill flowers。9
Get out of the pot, load the plate。10
White meat11
it's good for rice