Red-burned mackerel
By VicentaLakin
Recipe Recommendations
- crucian carp two
- onion appropriate amount
- star anise bungeanum appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- balsamic vinegar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- burn
- half an hour
- senior
Steps for Red-burned mackerel
1
The big gills go on their cheeks and wash the water。
2
Cut one word for a machete。
3
A layer of dry flour。
4
The fragrance of peppers is blown out of the pot with a proper amount of oil to 50% heat。
5
Put it in the catfish, it's fried。
6
The two sides are golden。
7
Stand by。
8
The bottom oil is put in the ointment。
9
Put it in ginger garlic。
10
The little fire blew up the scent。
11
Put it in a good fry。
12
Cook in vinegar。
13
I'll add wine。
14
A little old-fashioned, spicy。
15
A little white sugar, a proper salt-sortment, two hot peppers, a proper amount of water。
16
It's half an hour full of stew, and it's thick enough to turn off the fire。
17
Spray。
18
It's finished
19
It's finished
20
It's finished
21
It's finished