Dry-burned mackerel
By VicentaLakin
Recipe Recommendations
- crucian carp art. 1
- Pi County bean paste appropriate amount
- dried chili appropriate amount
- diced green onion appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- mature vinegar appropriate amount
- shisanxiang appropriate amount
- ginger appropriate amount
- medium spice
- burn
- half an hour
- simple
Steps for Dry-burned mackerel
1
The mackerel hits with a machete。
2
Onion with salt and wine for a while, rub the onion on the fish。
3
The hot fish cooks two sides of gold and yellow。
4
Get the kettle hot and dry。
5
It smells like soybean sauce, and it's soaking up with a proper amount of fresh water。
6
Put the fish in the pot for 10 minutes and finish the soup。
7
Let's just throw onions。