Red-burned mackerel
By VicentaLakin
When we were kids, we all liked fish, and mom was the best at making fish, and a few simple sauces made fresh fish. In his hometown, we miss home, miss Mom's cooking, and just like Mom said, we can make a red roasted fish.
Recipe Recommendations
- crucian carp 500 grams
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- white vinegar appropriate amount
- ginger appropriate amount
- dried chili of 4
- onion appropriate amount
- coriander appropriate amount
- chicken essence appropriate amount
- octagonal 2 small grains
- medium spice
- burn
- half an hour
- simple
Steps for Red-burned mackerel
1
500 grams, or so, of gills. Clean up the dry water
2
Simplicity: Gingers, dry peppers, onions and fragrances, two small poachs
3
It's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot
4
I'll fry the fish on both sides
5
Then blow up ginger and pepper in the pot
6
Put another spoon of raw colour, with a proper amount of water and salt, and a small spoon of vinegar and a small spoon of wine in the process of cooking
7
In 15 minutes, there's not much left in the soup
8
Finally, the fire gathers juice, and the onions and the chickens are ready
9
It's good