The mackerel returns to the pot
By VicentaLakin
The casserole is one of the 10 specialties of the canteen, and it's farm food in the Sichuan tunnel. It's the food that families make. This dish is cooked with five flowers before returning to the pot. Because of its different mixes, the practice is different. Today we'll fire it with mackerel. The mackerel has a special fragrance. It's both nutritious and delicious, and it's essential for a reunion dinner, and it's back in the pot。
Recipe Recommendations
- Pork belly. a pound
- onion appropriate amount
- Yuba a
- garlic sprouts a
- noodles Pi a little
- Jiang appropriate amount
- garlic appropriate amount
- sweet sauce a spoonful
- douchi a spoonful
- soy sauce half a spoonful
- oil a spoonful
- Pi County bean paste a spoonful
- chicken essence a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for The mackerel returns to the pot
1
Fresh, thin, fragrance pellets boiled to eight。
2
Cut the weight apart. Put the mackerel out early。
3
The market buys good face in advance. This skin is put in the back pot, which absorbs the extra oil from the pot, and it's fat。
4
Put less oil in the pot and put it in the garlic. Put the fat part of the flower meat。
5
Take a little fire and get fired。
6
When the oil was fired, it was put in the soybeans and it was still made out with little fire。
7
Put it in the soybean sauce and throw it in the fire。
8
Put it in the root of garlic. Put it on the scent. And put the skinny part of the flower。
9
Put it in the skin, so that it can extract the oil from the bouquet and eat it for a while。
10
Put the sauce in。
11
Sweet noodles. Flat roll。
12
It's all right。
13
Last spot. Garlic seed and chicken sperm can make a pot。
14
Tasty back-pot finished。The mackerel returns to the pot Make Tips
Five flowers can be disposed of in the boiled process. It's got to be a little hot, fat, and soy sauce。