Red-burned mackerel
By VicentaLakin
I'm a ru-e-e-e-e-e-e-e-e-e-e-e
Recipe Recommendations
- crucian carp appropriate amount
- leek appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chili appropriate amount
- oyster sauce appropriate amount
- sauce appropriate amount
- vinegar 5g
- medium spice
- burn
- ten minutes
- ordinary
Steps for Red-burned mackerel
1
Snacks go to the bottom and wash their organs clean up with salt pepper and make them for more than 10 minutes
2
Heated boilers to 60% of the calorie oil
3
It's a little yellow to the bottom of a fish
4
The fish will be fried to the twilight and put in the peppers and garlic
5
YOU ADD 450 ML WATER, YOU ADD 5G TO THE WATER, DEPENDING ON HOW MUCH FISH YOU ADD, AND SOY SAUCE, 8G VINEGAR, 5G CHILI, YOU KNOW, LOOKS MORE EVENLY AT YOUR OWN TASTE, AND THE FISH IS BETTER ABSORBED
6
I'm going to pour the soup in the pot, and the fire will turn on the fire
7
Turn around in the middle
8
I'll cut the cabbage
9
WHEN YOU'RE MATURE, YOU CAN PUT A FISH TRAP IN A PAN OF SOUP IN A PAN WITH A PICKLE OF FIVE G OF CHALK
10
A plate of fragrance will be ready for the fish
11
It's another version of fish. It's different. It tastes so good
12
Don't spit