It's a red-burned mackerel
By VicentaLakin
Recipe Recommendations
- bream art. 1
- green pepper one
- red pepper one
- Jiang 5g
- oil 20g
- salt 3g
- sugar 20g
- cooking wine 20g
- soy sauce 10g
- soy sauce 20g
- water 500G
- slightly spicy
- burn
- half an hour
- senior
Steps for It's a red-burned mackerel
1
Scratch, scrape the fish, remove the organs and put them in the water。
2
The black membrane and blood water in the belly of the fish will be washed out during the cleaning。
3
Wash the fish, slash the back, it's easy to taste。
4
Fish on both sides, put 1 gram of salt。
5
Smash it evenly with your hands, pick it up for 15 minutes。
6
Paprika removes the seeds and cleans them。
7
Cream pepper, cut into silk, spare。
8
Ginger clean, slice spare。
9
Hot boiler oil。
10
Put in the ginger。
11
Put on the gingerbread, turn on the fragrance。
12
Put it in the catfish。
13
Fried to the catfish, two sides of gold。
14
Add wine。
15
Add water。
16
Join the old smoke。
17
Join the raw smoke。
18
Add the remaining salt。
19
Add sugar。
20
It's a little flat. It's hot。
21
After cooking, five minutes。
22
Then join, Paprika。
23
Don't break the fish。
24
When the fire gathers its juice, it will be smouldered。
25
Get out of the table。