Quick evaporation of the bass
By VicentaLakin
It's been so hot lately that I've just been scratching the jar for a little bit of the rhythm I like. It's been a long time since I've been out here, and I've come back to feel like I'm so exhausted, so it's probably too hot to talk to myself, and I'm actually the kind of person who's going to be in the middle of winter, and I don't know if it's the kind of summer that you're going to have to cook, and I'm sweating every time you're done with us, not to mention that I can't do anything about it, so I'm the hardest one before I go to bed every day because I'm gonna write the menu the next day, and I'm going to buy the dishes from someone who's usually up early or before I go to work
Recipe Recommendations
Steps for Quick evaporation of the bass
1
The fish is bought by a fish salesman
2
Ginger goes to wash the skin and clean the silk
3
It's definitely a slow job
4
Paprika cut into thin silk and washed the seeds
5
Scratch cleans up the blood
6
Cut the head of the fish, cut the back of the fish by one word, cut the linked pieces
7
I'll put the cut fish in the bowl and bring in the right amount of salt
8
I'm bringing in a proper amount of chicken and pepper
9
And finally, we're putting in the proper wine, and we're pulling it in the hand, so the fish can taste it and make it for about 10 minutes
10
Put the pickled fish in the plate and put it in a peacock-opener
11
It's covered in a boiler, steamed in fire for seven minutes, then suffocated for about five minutes
12
Put the right amount of oil in the pot
13
Take it out in the steamed fish pan, put onions, ginger, put on peppers, and then make a little bit of hot oil on the fish
14
Then we'll have a proper amount of steamed fish drum oil
15
It's a beautiful, saliva-like, nutritious, and indispensable for an annual dinner
16
I don't know.
17
I'm sorry.
18
Today's food is in the health department. It's easier to burn, but summer is a good time
19
Surprised