Red-burned mackerel
By VicentaLakin
One of the fish fishes made today, known as Wuchang, is the most produced in the north of the lake, the most common and the most affordable fish in the north of the lake. It has the capacity to repair, improve the spleen, blood, wind, stomach function and prevent anaemia, low sugar, hypertension and arterial sclerosis. It's the same dish that Mom used to make -- the red roasted mackerel -- and it's a gray-hot home dish, which makes the main food, with a few of the simplest sauces, and makes delicious fish with fine tastes and fine meat. It's not very difficult to make, and it's easier to burn red than to steam. I'll take the picture and copy it, see if it's a mush. Let's try it。
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Red-burned mackerel
1
Washing fish and removing the black membrane in fish, with knives on the back
2
Drinking water from fish with kitchen napkins
3
(a) To pour salt on the surface of the fish
4
Burn the pot, put it in a proper quantity of oil and fry it with ginger
5
(a) Flaming fish into the pot to the yellow
6
I'm not sure if I'm going to make it
7
Add a proper amount of wine, soy sauce and a small amount of vinegar, add a suitable quantity of water without fish, burn it and turn it into a small fire and boil it for a quarter of a hour
8
Add salt and other spices, turn over and boil it for five minutes, and then burn the juice
9
And when the juice has been given a proper measure, it shall be laid into the disc, and some onions shall be cast。