Wuchang
By VicentaLakin
One, one, with about 8 taels. Clean up salt pickles and put some ginger chips in the belly of the fish. 30 minutes (because I don't eat fins, I cut them all off) 2nd, boil the bottom, put a little salt on the bottom, throw the fish into the pan, fry the fish up to two years later (skin out of fish) 3rd, wait for the fish to be cooked, pick up the plate 2nd, slice the tomatoes, boil the kettle, add water, boil it to the ground, put it on garlic, and then pour the soup on the surface
Recipe Recommendations
- Wuchang fish art. 1
- tomatoes one
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- oil appropriate amount
- sauce appropriate amount
- salt appropriate amount
- vinegar appropriate amount
Steps for Wuchang
1
One fish, half an hour's salt, and some ginger
2
It's in the hot pot, and it's fried to the skin
3
After the fish is cooked, make tomato juice for the morning
4
original, no ps. for your information