Red-burned mackerel

Friends often say that they like fish, they can't cook well, they can't stick their skins, they can't look good, they can't burn well, they can't look at the bad fish and they can't eat it. And my friends whispered, "Why do I always have bad fish, bad meat, bad pie?" And I said, "Why, she said the sticky pot is not working." And so I taught them how to pre-heat, how to control the fire, when to refuel, whether to use hot or cold oil. Friends go home and do it, and they always send me a message. Well, if you don't want to worry about cooking, then change the pot and do it without a sticky pot. I'll be an old cook. It's delicious。

Recipe Recommendations

Pomfret art. 5
starch appropriate amount
onion appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount
vinegar appropriate amount
sugar appropriate amount
salt appropriate amount
white pepper appropriate amount
salad oil appropriate amount

salty and sweet
burn
ten minutes
ordinary

Steps for Red-burned mackerel

Be ready to gourd, live in the interior, with only frozen, first frozen. Go straight to the head and the inside, make it easier and faster。

Two blades, not many. Three or two。

In large bowls, salt and white pepper with wine and raw swirling, evenly plastered for a while。

Prepare wine, raw, old, jealous, sugar, salt。

Take a plate, put it on dry starch, and pick up starch on both sides of the fish。

The boiler preheats, pours a little oil, puts powdered fish on it, and the fire makes both sides yellow。

When you turn over, be careful how you do it。

Put on a cuisine and put a spoon in the middle and pour soup on the fish。

Last thing you need is some juice。

Let's have some rice。