Dry-burned mackerel
By VicentaLakin
ALWAYS LIKE TO EAT FISH, ALWAYS LIKE TO MAKE FISH AND ALWAYS DO IT IN YOUR OWN WAY. AND OBSTINATELY BELIEVES THAT, AS LONG AS YOU ARE FOND AND HAPPY, YOU CAN EAT ANYTHING YOU WANT — IF YOU DO NOT VIOLATE THE FOOD. IT'S A LONG TIME BEFORE THE DRY-BURNED MACKEREL HAD TO BURN THE FRIED FISH IN THE SAUCE, AND THIS TIME IT'S JUST POURING THE SAUCE ON THE FISH, WHICH TASTES SO GOOD. O (∩) O (∩) O (∩) O (∩) O (∩) O ( ) O (∩)
Recipe Recommendations
- crucian carp appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- pickled pepper appropriate amount
- Pi County Douban appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- rock sugar appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
Steps for Dry-burned mackerel
1
Snack cleans up and removes the groin. ) Crucial cutter, starch, wine, pepper powder and salt mix。
2
Slice slices, dry peppers. (Pholipas are purely personal.)
3
One soy sauce, one vinegar, three chords of wine and a proper amount of salt, starch, water to sauce。
4
THE HOT POT IS COLD, AND THE FIRE IN THE CATFISH GOES UP TO TWO SIDES. IT'S A BIT OF A DRYER TASTE. O (∩) O (O) O O O O。
5
The boiler contains the right amount of base oil, and the oil is hot and then the soybean petals are blown out。
6
Put in all the sauces except sauce。
7
Pour the sauce along the side of the pot, burn it and collect it to its preferred concentration, and infuse the salt。
8
And when it's hot, it's flat on the fish。Dry-burned mackerel Make Tips
1. Heat the wok before frying the fish. Rub the bottom of the wok evenly with ginger slices to prevent the fish from sticking. When frying the fish, don't use a spatula; instead, hold the wok and shake it gently to prevent sticking. Turn it over after one side is done to keep the fish as intact as possible.
2. When reducing the sauce, you can make it slightly saltier than usual, as the fish has not been simmered in it.
3. I like a fragrant and spicy flavor, so I added Sichuan peppercorns, chili peppers, and doubanjiang (a broad bean chili paste). If you don't like these, feel free to leave them out or use your favorite seasonings. In short, it's all up to you. You're the master of your own kitchen.