Dry-burned mackerel
By VicentaLakin
When it comes to gillfish, a very common type of freshwater fish in the north of the lake, which is white and nutritious and contains a wealth of trace elements such as protein and calcium. The price of the catfish is very low, and it is now only 5.5 pounds in the Wuhan market, which is much cheaper than eating meat. A lot of people mistakenly think that the gill is a muscular fish, but the gill is a kind of gill, and the authentic gill is 13 and a half fish, with some small differences。
Recipe Recommendations
Steps for Dry-burned mackerel
1
Prepare raw materials。
2
Squirts are placed into the bowl, with appropriate quantities of salt, high white wine, ginger, peppers and peppers, evenly mixed。
3
Covers the film and puts it in the fridge for an hour。
4
The pickled porridge is laid down on the board and dryed in the cold air。
5
The hot pot is cool, and the porcelain is roasted in the pan to the point of two sides。
6
A little wine and sauce for cooking。
7
And put the pickled juice and the big stuff together in the pot。
8
Add a little salt。
9
The fire will burn slowly until all the juice is dried up, and two turns in the middle, so that it may taste evenly, and it will be put back on the plate, with some red pepper and fragrance。
10
Here we go。Dry-burned mackerel Make Tips
One, when the platinum is cut into small sections, the salt and the big food, etc., are added to the flavor and dry it up for a period of about three hours, which makes it more delicious. 2. First, the fish will be fried to gold and yellow, then the wine will be cooked and pumped, together with the big pickles, until the juice is fully dried. And then we'll put the good fish together and make it a whole fish so that it's good and good。