Red-burned mackerel
By VicentaLakin
The northerners eat the fish, and in our Beijing language it's "crushing stew." If you're not picky, you can use almost the same sauce. Like today's fish, it's almost the same way to fry the fish first, then pour a hot pot, and when the water starts, the fish grunts in the soup, and it's common, but it smells good。
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red-burned mackerel
1
(a) The gill goes to the inside and cleans the inside and out, drys out the internal and external water, cuts the cleavers on both sides of the body and makes them taste easier
2
When oil is 8 or 9% hot in the pot, the dried fish slides down the wall of the pot, and the two sides are crammed, and a little yellow comes out
3
(b) Oils of the base in the pot, which shall be added to the pots of eight horns, peppers, cinnamon, ginger blades and onions, and which shall be made of the scent of the small fire
4
In turn, it pours into soy sauce, neptunium oil, hot water, and the fire opens
5
And when the fried fish is fed into the soup, then when the water is opened again, a little vinegar, and when the steam of the water takes away the smell, and a little sugar and salt
6
Covered, and the little fire is soaked for about 20 minutes, and then a little vinegar, and a little fire, and a little onion, when the soup is less
7
It's hot, it tastes good。