Red-burned mackerel
By VicentaLakin
As a girl growing up in the interior, most of the fish that eats, inter alia, carp, catfish, grassfish and so on, they come up and try to buy a mosaic, and they go home with a red burning, which tastes so rich, tastes so unique and beautiful that it can be felt with a sip of its fresh flesh, which is made more attractive by its colourful soup. So I have to try and find more to share more
Recipe Recommendations
- mullet art. 1
- Jiang 10g
- onion 3 pieces
- garlic 4-merous
- millet spicy of 5
- slightly spicy
- burn
- ten minutes
- simple
Steps for Red-burned mackerel
1
(b) Snacks go to the tails, scales, internal organs, clean drying and inches
2
Onions, ginger, garlic, milligrams of rice to shreds
3
(b) The hot boiler is added to the vegetable oil, with a slight frying of the lower part of the fish
4
(a) To cook wine and make onions, ginger and garlic
5
(a) Joining raw, old and proper clean water to burn
6
In the middle of a small fire stew, which is boiled for about 15 minutes to the taste, in the middle of a fire, a proper amount of salt for the juice, and a plate of onions。Red-burned mackerel Make Tips
One, fire control when frying fish, to avoid flaming blacking; and two, not to mix too often, to avoid the laxity of fish。