A mackerel
By VicentaLakin
For the super-eating Cantonese, with the exception of sheep and goats, the gravitates and carrots are equally valuable. Vegetables are complementary, but they also add to the taste of sheep. The roasted lamb is delicious, and every meal with a horse's hoof。
Recipe Recommendations
- mutton brisket appropriate amount
- Yuba appropriate amount
- ginger a little
- onion appropriate amount
- carrots appropriate amount
- garlic sprouts a little
- horseshoe appropriate amount
- tangerine peel a little
- white vinegar a little
- Zhuhou sauce appropriate amount
- red fermented bean curd appropriate amount
- bean paste appropriate amount
- soy sauce appropriate amount
Steps for A mackerel
1
Ashells are taken: prepared lambs are put into hot pots and dried, the scent spills into vinegar and cold water, and when the water is recalcitrant, the water is boiled for one to two minutes, and wash-up is made。2
(b) Treatment of scavengers: the oil in the pot is 60% burned, the dried mackerel is blown up to yellow, and when it is recovered, it is released into warm water for about 10 minutes, without hard cores。3
Fried cattle: leave a little bit of oil, ginger chips and garlic smudges, and put onions and carrots on the table. When the scent is made up, the bean petals, stench sauce and shredded red caviar are evenly cooked, and the ice sugar and pre-smelted skins are evenly squirted together。4
Out of the pot: add fresh water and put it into horseshoes, stork oil and raw pump, boil it for about 50 minutes after the fire has broken open, boil it into rotting bamboo and then make it soft, and then put garlic dust on it, and then the hot, hot bamboo and sheep are finished