Red-burned mackerel
By VicentaLakin
It's salty, it's fresh, it's small, it's perfect for old people and children
Recipe Recommendations
- Pomfret a
- ginger slices appropriate amount
- peanut oil appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- Very fresh. appropriate amount
- hot water appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Red-burned mackerel
1
Prepare the food: the gills are rinsed, the scabs are cleaned, the fish are slashed with knives on their backs, it's easy to taste, and the ginger is cut into pieces。
2
Clean up the spare。
3
The hot pot pours into the right amount of peanut oil, and the fragrance of ginger。
4
I'll put the catfish in two golds。
5
The right amount of hot water is added and about half of the fish is immersed (larger)。
6
It tastes very rare, with raw and a few salt fires burning for 20 minutes in the middle and turning fish over。
7
When the soup is ready, put it in the onion for a while。
8
Turn off the fire and pour in a little chicken。
9
Get out of the pan, get a map。
10
The finished chart。