Red-burned mackerel
By VicentaLakin
Yoo-dong specials, Louie
Recipe Recommendations
- Spanish mackerel art. 3
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- pepper 1 scoop
- octagonal one
- salt 2 and a half scoops
- MSG
- liquor
- white sugar 3 scoops
- spaghetti sauce
Steps for Red-burned mackerel
1
it's not fresh, honestly. the good fish are sold on land. they're tourist cities. it is not good that they are resold to the interior, bought in supermarkets or known to have been frozen for several years, with little resistance to the opening of the belly, and the meat is corrupted by intestinal enzymes. it's not fresh, it's good for dumplings, smoked fish, or drunk fish. if it's red, it's sauce. if it's a fish from the beach, it doesn't need a red burn, it's a small amount of raw and white sugar, but it doesn't cover the fish's own taste. i'm sorry
2
The boiler is ginger, and then the fish, don't put a lid on it, let the gas come out with the heat. (b) Frying to the point where the gas is scattered, and close to burning, pouring juice (water: raw: old: white: white: sugar: salt: odor = large half bowl: 4:2:3:3:2.5:1.5, an eight horn). Put two peppers if you like. It boils for three minutes, and it's full of smell。
3
Don't worry, a toy-cooked stew, and you'll have 30 minutes of the fire, and you'll have garlic and onions 10 minutes before the pot. Although my diet is fragrance, it's often difficult to do everything in practice, so don't believe in your eyes, smelling is sometimes more accurate than seeing。
4
Final. And when We made another dish, it was carried away and eaten, and yes, there was none left. I've washed the dishes。