Dry-burned mackerel

By VicentaLakin

Dry-burned mackerel

Recipe Recommendations

  • Pomfret a
  • pork fat 50g
  • green pepper 20g
  • chili noodles appropriate amount
  • hot sauce 50g
  • salt appropriate amount
  • MSG appropriate amount
  • sugar appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount

Steps for Dry-burned mackerel

  • 1
    First, cut the pig's fat to Ding
  • 2
    When you're done cutting, stand by
  • 3
    When the fish is cleaned, the orchids on both sides of the body
  • 4
    Chetting of peppers (supplexes should also be used in the formulations) and other raw materials such as pickles; since not available at home, only a little chili would be available. It's over; excuse me. Onion cut flowers, ginger cut-mi, garlic
  • 5
    Putting well-fitted raw materials in containers for use
  • 6
    It'll be a little bit of gold on the surface
  • 7
    After handling the oil, load it in the container
  • 8
    We'll put bottom oil in the pot
  • 9
    I'll add the smell of garlic and wine. Cook. Pot
  • 10
    I'd like to add a sauerkraut
  • 11
    When the fragrances come out of the fragrance, you add a proper amount of high soup, then you add salt, sugar, and so forth, and then you put it in the fried linch. Fish
  • 12
    In the course of burning, the soup is poured into the fish with a spoon, the effect of which is to make it mature and tasteful, and when the soup is thick, to fill the plate with fish, then to gather it with fire, to make the soup thick, to get a little pepper oil, and then to eat it when it's pouring on the fish
  • 13
    This dish is red and salty

    • Dry-burned mackerel Make Tips

    note: cut to fish bones, be careful to use a knife, preferably with a soybean bean sauce, and not with soup sauce, and use glued proteins and white sugar on fish to make it sticky, red -- -- -- -- -- -- -- -- -- -- -- this recipe is broadcast live in sync at http://bbs.runsky.com/thead-9944901-1.html -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --- --- -- --- ---- ---- -------------------------------------------------------------------------------------------------------------------------------------

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