Red-burned mackerel
By VicentaLakin
Creamed gills, delicious meat, salty mouths
Recipe Recommendations
- crucian carp a
- vegetable oil appropriate amount
- onion appropriate amount
- Jiang a
- octagonal a
- dried pepper a
- geranyl a
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- salty fragrance
- burn
- half an hour
- simple
Steps for Red-burned mackerel
1
The finished product。
2
The mackerel was treated clean and cut across the back with a knife。
3
The mackerel picks out a string with a toothpick on his back and picks out all of it。
4
It's oily in the pot, little frying。
5
It's yellow on both sides。
6
Add a proper order of onions, raw, old, eight horns each, a dry pepper, a ginger, salt sugar, a proper amount of water, and a 15 to 20 minute fire stew。
7
Fire for juice。
8
I'll take the onion too。