Squid cans
By VicentaLakin
On the way to the gathering a few days ago, colleagues saw people fishing in the river and coming back to share me. I've got dozens of wild mackerel, and I've got itchy eyes, and I'm gonna call my other colleagues and get ready to go. Why are the fish in the river so easily fished out because we're on the seaside, the river is connected to the sea, and there's an upwelling or something, and when it flows into the river, the freshwater fish is not well-adapted, they're floating up the water, and some of them have been drowned. A 2-metre-long pole with a net is enough, and an hour's work has been done with a large bowl of foam boxes. He sweats, he's happy, he's happy, he's sad when he gets back. Think of what you can't waste, what you can't waste, and what you can't eat, you have to eat it all
Recipe Recommendations
- sour and salty
- burn
- an hour
- ordinary
Steps for Squid cans
1
There's about five pounds of fresh wild mackerel
2
Clean up the fish, put a little salt in it, then throw a little dry powder and hit it
3
Put all the spices in a big basin, and I put them on the table, so I can taste them at my own taste. It's probably sour sweet。
4
Put the fried fish in the high-pressure pan, put it on the big platinum onions, and then drop it from the top side evenly and press the high-pressure pan for 30 minutes。
5
When the pressure pan is pressed, take it out. If you feel too much soup, you can put a little juice in the frying pan. It's good, it's good, it's good, it's delicious, it's sour, it's so sweet, it's delicious, and it's delicious. I think it's the best thing to eat after being completely cool