Three-smelling bass
By VicentaLakin
In New Year's, fish are rare, and every year our homes are either evaporated or burned red, and this year we're making Thai-style trismelled bass, sweet in acid and hot in sweet。
Recipe Recommendations
- bass art. 1
- red pepper one
- green beans 1 handful
- dried citronella 1 handful
- Jiang 1 block
- green lemon one
- starch 2 grams
- Shaoxing wine 2 tablespoons
- soy sauce 1 scoop
- ketchup 2 tablespoons
- sweet chili sauce 6 scoops
- sugar appropriate amount
- salt appropriate amount
- fish sauce 2 tablespoons
- hot and sour
- burn
- an hour
- ordinary
Steps for Three-smelling bass
1
Slurpy
2
10 minutes of sauerkraut
3
A little salt to wipe the fish and dry it with paper
4
Hot and hot
5
Put it in the catfish
6
On the other side, it's going to fry the gold
7
Paprika Chettin, with green beans
8
Another pot, a big bowl of water. Lou
9
Another pot, a big bowl of water. Lou
10
Put it in the fragrance and cook it for five minutes
11
Scrambling the fragrance, pouring into all the spices, boiling it, pouring it into the starch that was released from the water, making it sticky, pouring it on the fish that was cooked, and squeezing half a lemonade。Three-smelling bass Make Tips
1. Dried lemongrass holds up better when cooked and has a richer aroma. 2. Fish sauce adds umami; do not add vinegar. You must add lime to ensure the acidity is refreshing and pleasant.