Fried mackerel
By VicentaLakin
Recipe Recommendations
- loach fish 200g
- Jiang 20g
- garlic 20g
- douchi 20g
- refined salt 1/2 spoon
- pepper 1 spoon
- cooking wine 1 scoop
- peanut oil appropriate amount
- oyster sauce 1 scoop
- Steamed fish soy sauce 1 scoop
- salty fragrance
- fried
- three-quarters of an hour
- simple
Steps for Fried mackerel
1
Iced mackerel unfrozen。
2
Cut the head of the fish with a scissors, then cut off the belly of the fish and squeeze out the internal organs. When the internal organs are disposed of, the blood water is washed and salt, pepper powder and wine are dried up for half an hour。
3
Hot pot oils, mackerel boils open, little fire for two minutes。
4
It'll be two more minutes after you've had a golden one。
5
Chon, garlic and bean crotch。
6
Fryed mackerel to the side and put another oil。
7
It's a little sweet。
8
One spoon of platinum oil and half a spoon of steamed fish sauce and wine mixed into juice。
9
Turn the fire, get the juice, even with the beans。