Red-burned mackerel
By VicentaLakin
The platinum is fine, nutritionally comprehensive, protein-rich, fat and fresh, and its practices are diverse and fit for frying, roasting and steam。
Recipe Recommendations
- crucian carp art. 2
- soy sauce appropriate amount
- soy sauce 1 scoop
- cooking wine appropriate amount
- sugar appropriate amount
- onion appropriate amount
- oil appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red-burned mackerel
1
Squids go and wash their organs。
2
Dry the water and then put a little starch on the fish。
3
In the boiler, the oil is in the right amount, and when 80% of the heat is used, it is in the fish。
4
One of them boiled, and the other, and the other, and the other one, and the other, and the other one, and the other one, and the other one, and the other one, and the other one, and the other one, and the other one, and the other one, and the other one, and the other, and the other one, and the other, and the other, and the other, and the other, and the other, and the other, and the other, the other, and the other, and the other, the other, and the other。
5
Save the oil in the pan and put it in ginger and garlic。
6
Add a proper amount of wine, 1.5 spoons of raw smoke, one spoon of old smoke, and then a proper amount of sugar。
7
Put it in a good fry。
8
It'll be good to have the chili boiled up and put onions in front of the pot。
9
Beautiful red roasted mackerel。Red-burned mackerel Make Tips
The trick is to suck the water from the fish first, and then light a thin layer of flour, so that it does not turn when the skin is yellow。