Meat-embedded mackerel

It cost 10 bucks today to buy a scallop, evaporate it, and there's a clear stale sturgeon in it. It's covered with pork mud. It's not pure pork mud. And the source of this approach is a local home-grown dish called meat-skinned mackerel, which is basically the same way, where a roasted mackerel is put into a pot and then made into a mackerel soup, which I will use today。

Recipe Recommendations

crucian carp art. 1
pork paste 80 grams
tofu 30 grams
vegetable oil appropriate amount
salt a little
cooking wine 2 tablespoons
ginger half a spoonful
white pepper a little
steamed fish oyster sauce 2 tablespoons
sesame oil half a spoonful
ginger slices few slices
green onion appropriate amount
red pepper one

salty and fresh
steamed
half an hour
simple

Steps for Meat-embedded mackerel

Buy back the fresh fish。

The gills are cleaned clean with water, and care to remove the black membranes from their stomachs, otherwise they will be heavy。

Fresh pork chops with a knife。

Put the pork mud in the bowl and add salt, wine, ginger juice, white pepper powder, oil and oil, soak it up in one direction。

Add a little bit of tofu in mixed pork mud。

Just crush the tofu and mix it。

Fill the tummy of fish with tofu。

There's some stuff in the head。

Ginger blades on the bottom。

Put it in a good meat-breeding porridge。

And then I put onions on the fish, and I cut a piece of the bottom of the ginger and put it on the fish, and I sprayed some more wine, and the water in the pan went out and put it on the fish plate, and I put the fire on it for 20 minutes。

Time's up。

Pour out the evaporated juice, pick up the onions and re-add the evaporated fish oil, onions and chili。

Heated appropriate plant oils and onions explode。

It's done. It's nice and smooth。