Meat-crackers
By VicentaLakin
In ancient times, the saints had a “cooking technique for the great Powers” and the skills of cooking small fish could be compared to the skills of governing the country, as can be seen from the fact that it is not easy for small fish to make a good meal, and that it is not easy for them to bake fish at the end of the day, to do fine work, to salves, to have a good taste, to have a good taste for it, although it is a bit cumbersome, but to have a good taste for it, as long as it is for the people who have eaten
Recipe Recommendations
- crucian carp art. 8
- minced meat 150 grams
- mushrooms of 2
- dried red pepper of 5
- chives 2 trees
- ginger appropriate amount
- garlic cloves of 3
- coriander 2 trees
- soy sauce 2 tablespoons
- balsamic vinegar 1 tablespoon
- white sugar 0.5 tablespoon
- refined salt 2 tablespoons
- cooking wine 2 tablespoons
- shisanxiang 0.5 tablespoon
- fish-flavored
- burn
- half an hour
- simple
Steps for Meat-crackers
1
The weekends, the days of fishing with a couple of wild fish, two days in a barrel, were clean..
2
Put in the salt, garlic, vinegar and 13 fragrances, and mix it with a little pickle for 15 minutes..
3
Take the time of pickled fish, take the next step, put the meat in the eggs, put the ginger onions..
4
Mushrooms cut off, put in refined salt, wine, raw, little sugar, mixed with meat, pickle a moment..
5
Dry pepper slash, garlic, ginger, fragrance, all cut out..
6
It's hot and hot in the pot. It's a spoonful of soybeans
7
The fire cooks fried meat, drops a few drops of white wine and old smoke, drys the water, makes the meat sour..
8
That's how it tastes
9
Snacks control the dry juice, so the roasted meat is carefully placed in the belly of the fish, so don't overload it
10
It's so hot in the pot, it's in the gills, it's in the gold, don't flip over the fish, and then blow up the other side..
11
The fish, the gold, the veal, the shape, the meat, it's in the belly..
12
Another boiler heats up the chili, garlic, ginger, fragrance, while fragrance is in the pot, quick pouring of wine, vinegar, raw..
13
A bowl of clean water, a fire, little sugar..
14
The fish is carefully pushed into boiling soup juice, so don't flip, and the fish will break up with it
15
When the fish is burned, it's turned into a small fire, and the soup is thick, and then the fire is dry, and the pan is boiled and the fragrance is spilled..