Red-burned mackerel
By VicentaLakin
A good way to make fish. It's delicious and simple
Recipe Recommendations
- Pomfret 500G
- carrots a
- salt appropriate amount
- starch appropriate amount
- soy sauce appropriate amount
- onion ginger garlic appropriate amount
- cooking wine appropriate amount
- flour appropriate amount
- white sugar appropriate amount
- bean paste appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Red-burned mackerel
1
Fish wash, a little salt, pickle, water control, carrots and chertin, onions2
The water-controlled fish is evenly covered in dry flour, oiled up to six years old in the pot, fryed to yellow on both sides of the fish and pulled out the controlled oil3
A little bit of oil is ripe, a little chili, a little chili, a little fragrance, a little soy sauce, a little fried, a little water, a little fish, a little wine and a little fire, and a little boil4
It's a process that moves fish in time, so that the fish is equally hot, and it tastes better5
BEFORE YOU GET OUT OF THE POT, YOU'LL BE FINE WITH PEPPER POWDER, RAW, SUGAR, CHICKEN, STARCH JUICERed-burned mackerel Make Tips
I put enough salt in when I pickle the fish, so I don't need to add salt during the cooking process.
When frying the fish, just fry it until both sides are yellow. Don't fry it for too long, otherwise it will get too old and it will not taste good.
When frying the fish, just fry it until both sides are yellow. Don't fry it for too long, otherwise it will get too old and it will not taste good.