A mackerel

By VicentaLakin

A mackerel
The stingy fish, which tastes good enough to make soup, steam, red fever, porridge, sauerkraut... and so on, and the bamboo, which is staggered with lamb, is good。

Recipe Recommendations

  • Fushou fish a
  • Yuba 150g
  • chives a small handful
  • ginger appropriate amount
  • cooking wine appropriate amount
  • pepper appropriate amount
  • white sugar appropriate amount
  • soy sauce appropriate amount
  • oil appropriate amount
  • salt appropriate amount

Steps for A mackerel

  • Make A mackerel step 0
    1
    It cleans up and cuts the fish with a few knives (for the taste) and rubs the fish with salt for 15 minutes。
  • Make A mackerel step 1
    2
    It's half an hour cold。
  • Make A mackerel step 2
    3
    The smell of oil in the hot pot and the ginger acreage is put in the fish to a little yellow on both sides。
  • Make A mackerel step 3
    4
    It's immersed in fertilized bamboo with water, wine, pepper powder, sugar and sauce。
  • Make A mackerel step 4
    5
    It's burning to the juice (about ten minutes)。
  • Make A mackerel step 5
    6
    Spill the onions, make a pot。
  • Make A mackerel step 6
    7
    Start。

    • A mackerel Make Tips

    The mackerel must be soaked with cold water that it is easily caught with hot water。

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