Dry mackerel
By VicentaLakin
Fish is my family's favorite, and the so-called “fish-free seat” is perfect in my family. Every holiday must eat fish and make a whole fish. It's more than a year! Carp's a fish I prefer to eat, because it's often done, so now it's very skilled! When the carp is packed, remember the cramps, i.e. the two white lines on the carp, and when they are packed, they are packed with fresh paper and placed in a freezer for two to six hours. (So the carp tastes much better.)。
Recipe Recommendations
- carp appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- oil appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- coriander appropriate amount
- dried red pepper appropriate amount
- chicken essence appropriate amount
- Jiang appropriate amount
- medium spice
- braised
- an hour
- ordinary
Steps for Dry mackerel
1
The carp is taken to the top, the gills are removed from the chamber, and the water is washed clean. Scratch the salt. Onions cut in part, ginger cut in pieces, fragrance cut in foam, dry chili cut in part
2
The boiler must be hot. It's 6-7 in the carp
3
It's a small fire, and when the fish rises, they'll turn it over to their abdomen and they'll fry it down
4
Let's put on ginger-dry chili and blow up the scent
5
Add water, put in white sugar, sauce oil, boiled wine, put a cap in the fire for about 20 minutes, until the soup is thickened into the chicken so that it can be packed, coloured and fresh。Dry mackerel Make Tips
When cooking fish, marinate the fish with salt for a while, and fry the fish until it is intact.