Red-burned mackerel
By VicentaLakin
The sauce is so rich, it tastes so good, with rice and rice, it's delicious
Recipe Recommendations
- Live crucian carp art. 4
- onion ginger garlic appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- pepper 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
- sweet sauce appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- senior
Steps for Red-burned mackerel
1
Fresh fish are handled cleanly, shaving their gills, running water (forgot to take a photo) with a small amount of dry flour on their surfaces, with a proper amount of oil and heat in the pot, and then blow up the scent in the peppers, put it in the gills, and fry it to two sides of gold。
2
It's a spare. Two hot peppers。
3
Rewash the pot, put a little bit of oil and heat, and then put it into the fragrance。
4
Put it in a good fry。
5
Cook in vinegar。
6
I'd like a little more wine。
7
Adequate sauce。
8
A little red sauce。
9
A little sugar。
10
I'm saline。
11
And I squeezed a little sweet sauce。
12
A proper amount of fresh water is poured into it, as are the hot peppers, and the fire burns and turns into a slow stew。
13
When the soup is thick, it's off。
14
Load up the table。
15
It's finished