Red-burned mackerel
By VicentaLakin
Salmons are the most common freshwater fish, with relatively small meat and stings and the best red burns。
Recipe Recommendations
- medium spice
- burn
- half an hour
- senior
Steps for Red-burned mackerel
1
Dinner。
2
Food ready。
3
The gills are washed with cleavers on both sides, and are then painted with salt, wine, raw and steamed fish oil, onions and ginger chips for two to three hours。
4
Vegetable oil was put in the pot and burned to 80% of the kettle oil in the dry water。
5
Blast both sides to gold。
6
Joined by the water paste, the fire opened the lid and turned the lid for 10 minutes。
7
Put it in red peppers, garlic at the end, and add a proper amount of raw and old。
8
Pull the fish against the sticky pot。
9
They keep pouring soup on fish, fire to thick soup。
10
Load。Red-burned mackerel Make Tips
One, the salin, the wine, the ginger chips, the onions are salted. Two. Don't take the soup too dry and keep a proper amount of it tastes better. 3 The mackerel is pre-smelted, followed by raw, old and salted so that salt is not required。