The red sashimi from home
By VicentaLakin
New Year's, I miss the smell of home. It's a red sashimi made by my father. It's delicious。
Recipe Recommendations
- Spanish mackerel art. 2
- cooking wine 20ml
- onion appropriate amount
- Jiang appropriate amount
- soy sauce 20 grams
- soy sauce 6 grams
- edible oil appropriate amount
- white sugar 8 grams
- salt a little
- salty and fresh
- burn
- an hour
- ordinary
Steps for The red sashimi from home
1
It removes the intestines and gills, then cleans them up, slices them in thick, and mixs them with wine, onions, ginger and 10 grams of sauce for 30 minutes to make them taste。
2
You put a proper amount of edible oil in the pan, you heat it up, you fry it in the pan, you don't flip it when you fry it, or you get a sticky pan, you get a skin break in the whole fish
3
I'm gonna fry it to two sides and take it out。
4
Then cut the onion and ginger。
5
Put a proper amount of edible oil in the pot and put onions and gingers in the onion。
6
You can't drop it in the soy sauce。
7
It is not too much or too little to add a proper amount of fresh water to be able to survive the aphids。
8
The fire broke open, and the platinum smelt was roasted to the yellow, then added to the old tan, and added to the two spoons of wine, with the aim of catching it and then burning it and then adding sugar。
9
It's a little salty, based on a population, and it's covered with a lid for a while, and then it's on fire。The red sashimi from home Make Tips
1. The mackerel is salted for a while so that the fish can taste better and the fish meat can eat better. 2. Be careful not to turn over while the platinum is frying, otherwise the fish will stick to the bottom of the pot, and if it is a whole fish, the skin will break. The soy sauce must be fragrance and watered, otherwise the soy sauce tastes too strong and affects the taste of red fever. 4. The role of sugar is not sweet, it is fresh, and it also makes the soup taste good。