Roasted mackerel
By VicentaLakin
Even a woman who loses weight can't help but catch two chopsticks if she touches a plate of red and soft red meat. This time, the meat was covered with rotting bamboo, and the meat was less greasy. If you're worried about eating too much meat and getting fat, then it's still easy to eat gravy-filled mackerel:) Put another spoon of soup on rice and live a good life。
Recipe Recommendations
- pork belly 300 grams
- Yuba appropriate amount
- onion appropriate amount
- octagonal appropriate amount
- fennel appropriate amount
- cinnamon appropriate amount
- Jiang appropriate amount
- olive oil appropriate amount
- rock sugar appropriate amount
- cooking wine 1 bottle cap
- old brine appropriate amount
- soy sauce 1 scoop
- salty and fresh
- burn
- several hours
- ordinary
Steps for Roasted mackerel
1
Prepare materials, immersed four hours in advance of the bouquet, to go to blood。
2
The mackerel is impregnated one hour earlier。
3
Cold water in the pot, with five flowers and ginger chips, and water。
4
The good meat is washed under the flowing water。
5
Cut into a piece of mahjong。
6
The pan doesn't put oil in it. Put the meat down and fry some oil。
7
Another pot, pour it in the right amount of oil, and ice cream turns red。
8
The next five flowers are covered in sugar。
9
Add gingerbread, onions, and pour a bottle of wine。
10
It's old-fashioned。
11
Add halogen, boil and then move to the electric pressure pan。
12
Add spices, lids and stew for two hours。
13
The finely boiled mackerel so that it could absorb more soup and oil。
14
The meat is soft, and then the mackerel is added to it for 15 minutes。
15
Move to the pan, fire for juice。
16
With salt and onion flowers。Roasted mackerel Make Tips
When adding salt at the end, use a moderate amount so it's not too salty. If you don't have braising liquid, you can use 2 spoons of light soy sauce and 1 spoon of dark soy sauce instead.