Red-burned mackerel
By VicentaLakin
Recipe Recommendations
- Live crucian carp art. 6
- onion appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- balsamic vinegar appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- senior
Steps for Red-burned mackerel
1
The gills go to the fins and get their gills cleaned。
2
Type a knife, control the water。
3
A layer of dry flour on the surface。
4
The feed is ready。
5
Fill the pot with appropriate quantities of oil and blow up the scent with peppers。
6
Put it in the gill, don't flip, just a little shape。
7
It's two golden faces。
8
It's all fried out of backup。
9
Leave the oil in the pot, put it in the octagon, and it smells like garlic。
10
Put it in a good fry。
11
Put a little bit of vinegar on it。
12
Cook wine。
13
A little old smoke。
14
Appropriate soy sauce。
15
A spoonful of sugar。
16
Two spoons of salt。
17
Dry peppers are put in and burned in the right amount of water。
18
Turn the fire slow-cooked。
19
When the soup is thick, the fire is closed。
20
Load up the table。
21
It's finished
22
It's finished