Red roasted mackerel

By VicentaLakin

Red roasted mackerel
For 20 years in Korea, the mackerel was absolutely cheap, and I saw Koreans cooking in only three ways, one carbon-cooked, two fragrances, three red burnings, all of which I've never seen, which are delicious and almost identical to the national diet. The mackerel itself has a high oil content, and these three methods of cooking are the best

Recipe Recommendations

  • mackerel 2 only
  • water
  • green pepper one
  • ginger slices 5 to 6 tablets
  • green onions half a
  • red pepper one
  • soy sauce 1 tablespoon
  • soy sauce 2 tablespoons
  • Korean maltose 2 tablespoons
  • cooking wine 1 tablespoon

Steps for Red roasted mackerel

  • Make Red roasted mackerel step 0
    1
    The white radish peeler cuts big pieces
  • Make Red roasted mackerel step 1
    2
    The mackerel ripple cleans up the body, goes to the tail-cleaning section, and holds it back for ten minutes
  • Make Red roasted mackerel step 2
    3
    Old ginger slices, peppers, onions slices
  • Make Red roasted mackerel step 3
    4
    Heated the frying pan, a little oil, put it in the ginger
  • Make Red roasted mackerel step 4
    5
    The mackerel drops it on the side of the pot and shakes the pot
  • Make Red roasted mackerel step 5
    6
    It's hot, it's hot, it's hot, it's hot
  • Make Red roasted mackerel step 6
    7
    It's hot in red sauce
  • Make Red roasted mackerel step 7
    8
    We'll have half the onion caps for about 20 minutes
  • Make Red roasted mackerel step 8
    9
    To the radish softly move to the sandpot to join the onions and the chili boils to the table

    • Red roasted mackerel Make Tips

    When they sell frozen fish on the market, when they can't sell it, they freeze up, and the next day they're not fresh. He sells them, so he buys them. I like them at the mall, and I ask them to get them out of the freezer

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