Red-burned mackerel
By VicentaLakin
Recipe Recommendations
- Sea pomfret a
- onion appropriate amount
- dried chili two
- aniseed a
- peppercorns appropriate amount
- cooking wine appropriate amount
- oyster sauce a spoonful
- soy sauce a spoonful
- soy sauce half a spoonful
- rock sugar three
- salt a small spoonful
- spiced powder Half a teaspoon
- chicken essence a small spoonful
- Jiang appropriate amount
- garlic appropriate amount
- coriander appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Red-burned mackerel
1
Snacks are washed, fins are cut and cut in both sides
2
I'll put a little bit of salt in the crumb
3
I'll put it in the pickles
4
Scratch, dry peppers, peppers, big stuff
5
Snack pickles for 15 minutes. Get rid of the ginger onions and suck the surface water out of the kitchen paper. min
6
If you don't dry the pot, you'll be able to wipe the bottom of the pot with a ginger shovel
7
Oil in the pot, hot and hot
8
It's a two-faced transformation
9
The pot's on the other side, the dryer and the garlic in the oil
10
Two spoons of wine down by the pot
11
Water. No fish
12
Three ice creams
13
A small spoon of salt, a small spoon of fragrance, a small spoon of chicken
14
A spoonful of raw, a spoonful of platinum oil, half a spoon of old, and a fire in the middle of a fire, so thick that the soup is on fire
15
The plate, the onion fragrance, the finished