Red-burned mackerel
By VicentaLakin
It's common practice for red-burned mackerel, not to break, not to crack, to taste delicious, to try。
Recipe Recommendations
- crucian carp art. 1
- rapeseed oil 1 scoop
- onion appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- white sugar 2 tsp
- salt 1/2 teaspoon
- Jiang appropriate amount
- salty and fresh
- burn
- ten minutes
- senior
Steps for Red-burned mackerel
1
Get your food ready。
2
Clean up fish scales, gills, intestines, fins and belly。
3
Creams are sliced and sliced。
4
The hot pot pours into theseed oil, and the onion sprouts。
5
Save the bottom oil in the pot and put it in the catfish。
6
When you're in gold, you turn your face, and when you're done, you cook your wine。
7
Pour in the right amount of hot water, build a fire, boil it and pour it into the old sauce and the good ginger。
8
Put it in sugar and continue later。
9
A little salt on the basis of home taste。
10
Finally turn the fire, just juice。
11
The delicious red burning is done。Red-burned mackerel Make Tips
1. The leachate is washed and dried or dried with paper in the kitchen, so that it is not easy to fry with pots and is not easy to break. 2. The fish skins are not easily broken using non-compulsive pans; they can also be heated with iron, paste the ginger paste and be made with oil, and are not easily broken。