Tomato mackerel
By VicentaLakin
There's nothing to eat on a hot day. Let's have some yogurt, ketchup. The appetizer is rich in soup, the next meal, and this dish is based on the original taste of sour and tomato, so it's very simple. Try to keep it fresh
Recipe Recommendations
- crucian carp second
- green onions half a
- celery second root
- pickled ginger a
- tomato second
- sauerkraut a bag
- eggs a
- cooking wine a spoonful
- chicken essence a little
- dry starch a spoonful
- white pepper a little
- ketchup half a spoonful
- oyster sauce half a spoonful
- salt a little
- hot and sour
- braised
- half an hour
- simple
Steps for Tomato mackerel
1
Sliced onions, celery poles and ginger, cut the celery leaves and spare。
2
Tomato slices。
3
Get ready for starch and eggs。
4
Purge the guacamole first with egg fluid and then a thin layer of dry starch. When you put it in a boiler, you don't break the skin。
5
We'll fry the kettle till it's yellow on both sides。
6
Put oil on the bottom, put all the ingredients in the boiler. Put it on the scent。
7
Put two-thirds of the tomatoes and crush them with a spoon. Put a little wine on the tomatoes and then put them in the ketchup。
8
Add white pepper powder and pelican oil to the bottom of the boiled boiler, so that you can taste it. Be careful with the salt because of the sour. And ginger is very salty。
9
Once again, the fish boiled a little chicken。
10
Turn the fire down for 20 minutes。
11
Put down the rest of the ketchup, so a little bit of the ketchup will improve the taste。
12
The new ketchup in the pot gets soft, and the dish is ready. It's 20 minutes in the middle of the fire, and it takes a while for the fish to taste good, and the soup to be rich。
13
It's very nice to have celery leaves on board, and it's very rich, and it's very good for dinner。