Dry-burned mackerel
By VicentaLakin
Just in July, the temperature was high, and it was still a little bit unattractive, and it was important to regulate the diet, to eat a few refreshing amounts of meat, and to provide the body with adequate nutrients, as in today ' s dry-burned fish. I shared this dry-burned mackerel on the air, filming several major processes while it was live. There's a small partner on the way, saying my oil is too low. Hey, it wasn't much. But still, fish are very good in shape and colour as a whole, but it's just an amateur practice, but it doesn't taste like it。
Recipe Recommendations
- big squid art. 1
- green pepper one
- Douban spicy sauce 1 scoop
- shallots 2 trees
- garlic 4-merous
- Jiang 1 block
- pepper 1 pinch
- water 1 bowl
- slightly spicy
- burn
- half an hour
- ordinary
Steps for Dry-burned mackerel
1
The mackerel shaving, defiling, defiling, distillation, and the larvae are also cleaned, the body surface and inside the abdomen are dried with paper in the kitchen and, if time permits, can be dried to the skin of the fish at room temperature, so that it will not lose its skin in any way; if it cannot be dried up, it will be dried as much as possible; this is the unbreakable trick of frying fish, i.e., drying the skin of the fish as much as possible。
2
These are the spices: onions, peppers, garlic, ginger, peppers, bean bean chili; chili is the pen of adornment, serving as a fresh and spicy meal; if you cannot eat chili, you may not release it and replace it with pepper or garlic。
3
Onion cut, pepper cut, ginger cut, garlic cut。
4
If you don't stick the sauce in the pan, you have six or seven in the heat, you put the fish on both sides with the fish tails, you put it in the pan, you have a small fire, you don't shake the pan; you turn the fish on the bottom with a shovel until there's a sound; you can shake the pan, depending on the situation, for example, my pot, it's very sticky, and the cold fish can shake when they come in, but you can see where the fish skin is broken; so you have to judge by sound and time; this is the unbreakable tip of the fish, i.e. the fish enter the pot, and the sound of the mid-flamming boils at the end
5
The boiler is filled with oil, with ginger paste, garlic paste and pepper, and then with a soy sauce, and a bowl of hot water, which is well protected by hot water, which, although it does not significantly affect the taste, reduces the useful life of the pot。
6
Slip the fish into the pot and pour soup with a spoon. On the fish, it's easy to taste; then it's covered with a lid for 10 minutes; the sauce smells salty, so I don't put salt and soy sauce。
7
Fish are hard to turn over, so the rest of the soup is poured on the fish with a spoon so that the fish can taste it; some juice is left in the pot, the onions and chili rings are spilled into the pot, and the heat of the soup is turned into colour; the pan is served, the fish and the soup are poured into the bowls, and the dry roast of the meal is prepared
8
You've got to cook and eatDry-burned mackerel Make Tips
The stings are more numerous and small, so they should not be too small, and in the order of 300 grams they are more suitable for dry burning and too small fish are better used for stew; 2. The salt of spicy sauce is so heavy that the sauce and salt should be used to adapt to the individual taste; 3. Finally, some soup is left to eat more of the time; 4. This method can widen the taste of more, such as tomato juice to dry fish, sauerkraut, onions and garlic。