Red-burned mackerel
By VicentaLakin
Recipe Recommendations
- mandarin fish art. 1
- Jiang 1 block
- chives appropriate amount
- corn starch appropriate amount
- chili noodles appropriate amount
- Qianhe soy sauce appropriate amount
- Qianhe braised soy sauce appropriate amount
- salt appropriate amount
- yellow wine appropriate amount
- fish-flavored
- cook
- an hour
- ordinary
Steps for Red-burned mackerel
1
When the fish is cleaned up, suck the surface water out of the kitchen paper and rub a little salt in the stomach. It is then filled with onions, with knives on the back of the fish, salted and made of wine for more than half an hour。
2
Washing the glue from the fish with warm water, removing the onions from the surface, and putting starch on the fish so that the fish can't melt easily, and frying to the yellow on both sides。
3
We'll put out the extra oil when we're done。
4
Add yellow wine, red soy sauce, raw smoke, hot pepper water, boiled fire。
5
And from the head of the fish they pour boiling soup with a spoon until it is cooked and thick。
6
The finished chart。