Red-burned mackerel potatoes
By VicentaLakin
These days, the son said he wanted to eat fish, and the last fish he bought in the fridge was burned red. Husband likes potatoes. Every time he makes a fish, he doesn't need them。
Recipe Recommendations
- Spanish mackerel art. 4
- potatoes of 2
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- pepper powder appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- vinegar appropriate amount
- onion appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- chicken essence appropriate amount
- dried red pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Red-burned mackerel potatoes
1
The gills clean up their organs and lay a few knives on them for about 10 minutes
2
Potatoes to wash their skin and slice them
3
Onions, garlic, ginger, eight horns, cinnamon, fragrance leaves, dry chili
4
Put some dry flour on the mackerel
5
Hot oil pan. Put it in the catfish
6
Turn it over and fry it to two
7
Put it in garlic, eight horns, fragrance leaves, cinnamon
8
Put in a proper amount of pepper
9
Put in the proper amount of wine
10
I'm pouring the proper sauce
11
Put the right amount of white sugar on the table
12
Getting in the right amount of vinegar
13
Put in a little old-fashioned
14
Putting in a proper amount of water
15
Put it in the potatoes
16
Guy, the fire's burning up and down to the potato
17
I'll put the proper amount of salt on the table when the soup is close
18
Just put it in the chickenRed-burned mackerel potatoes Make Tips
Heat the oil before adding the fish. Wait until one side is set before flipping, otherwise the fish skin will stick to the pan.