Red-burned mackerel
By VicentaLakin
The cuisine is a very classic cooking method in the Chinese food system. It is popular, but because of the complexity of the cooking process and the difficulty of mastering the fire, many people feel unable to make a proper cuisine at home. In fact, I personally recommend a way of cooking, which is to make it simple and delicious, with red sauce, which blends with the smell of red sauerkraut, without complicated procedures. Cooking with red sauerkraut, you can quickly improve your cooking and make delicious cuisine. This time I made a red-burned mackerel for the main ingredient, which was fine, tasted and nourished, and which, in red-burned practice, highlighted the beauty of the fish。
Recipe Recommendations
- fresh Spanish mackerel art. 1
- garlic appropriate amount
- dried red pepper appropriate amount
- Jiang appropriate amount
- braised soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- fish-flavored
- burn
- three-quarters of an hour
- ordinary
Steps for Red-burned mackerel
1
Main source: 1 shoal fresh
2
Sides: garlic, red pepper, ginger
3
Squirt washes, removes the larvae, slashs them into large pieces
4
Let's go. Put it in garlic, dry chili, ginger
5
Squirty fish in the pot
6
Add an appropriate amount of red sauce
7
Into the water
8
And then you add salt to the right amount
9
Add Sugar
10
Join the smoke
11
Join the wine
12
When a fire breaks open and turns into a stew, you can make a pot when the soup is thick