Red-burned mackerel
By VicentaLakin
Fish often go to the country to buy mackerel, not the kind in the market, but the kind of wild mackerel in a friend ' s freshwater pond, although not big, but fresh meat. The big ones came back to cook soup, to cook eggs for the children, and the little ones gave their husbands wine food, but not just wine food. The red ones were pretty much cooked, which would condensate this day, and the next morning they were very delicious, and the fish slaughter was a little fishy, and each time they knocked on the head with a knife and knocked out. But it's easy to burn fish.
Recipe Recommendations
- crucian carp art. 3
- cooking wine 60 ml
- soy sauce 2 tablespoons
- soy sauce 1 tablespoon
- rock sugar 15 grams
- ginger 2 tablets
- garlic leaves 2 pieces
- salty and fresh
- burn
- ten minutes
- simple
Steps for Red-burned mackerel
1
After killing the fish, the water is drained from the kitchen with paper, and the hot oil is put into the pan。
2
It's a two-faced yellow。
3
The pot is filled with ginger chips, wine, raw, old and ice cream, and a proper amount of water, and the fire opens and turns into a small fire for 10 minutes。
4
Take out the gills, back in the plate。
5
Soup with a little fire, put it in garlic, and pour it into the plate。