Red-burned mackerel
By VicentaLakin
The gillfish, also known as the white gill, belongs to the wall and is one of the famous four fish. It is fat, tasteful, nutritious and diverse in its practices, and it tastes sour, fragrance and arousal。
Recipe Recommendations
- silver carp appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- pepper appropriate amount
- aniseed one
- onion appropriate amount
- ginger appropriate amount
- boiling water appropriate amount
- small red pepper of 2
- minced garlic appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- senior
Steps for Red-burned mackerel
1
I bought two gills and washed them in a flat form。
2
Oil-appropriate heat is added to old smokes, a few peppers, large materials, a little bit of chalk and water。
3
Buying mackerel to clean up and dry it in the pot (preventing pots, preventing fish from breaking)。
4
Put the cut fish on the bamboo mackerel and burn it in the pot。
5
Put onions and gingerbread in the pot。
6
When the stew is made, the mackerel is removed and placed in the casserole (heated)。
7
And pour the soup into garlic and the peppers into the casserole。
8
The red roasted mackerel is out of the pot, and the fragrance and use of bamboo mackerel both preserves the integrity of the fish, while the red sashimi tastes sour。