I've got a fragrance

By VicentaLakin

I've got a fragrance
WHEN I BOUGHT A BIG FISH AND CAME BACK AND FOUND THAT 30CM'S POT COULDN'T FIT IT, I DECIDED TO BAKE IT, BUT WHAT WAS THE BEST TASTE

Recipe Recommendations

  • Pomfret 500G
  • Jiang appropriate amount
  • onion appropriate amount
  • white sesame appropriate amount
  • edible oil appropriate amount
  • spiced powder appropriate amount
  • aniseed powder appropriate amount
  • cumin powder appropriate amount
  • pepper appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • white sugar appropriate amount

Steps for I've got a fragrance

  • Make I
    1
    The mains are ready
  • Make I
    2
    Chon Chess, onions for backup
  • Make I
    3
    Squirt cleans up, and when you're done with the internal organs, pulls a knife on your back
  • Make I
    4
    Pulsed on the surface of the fish with five fragrances, eight horns, tan, pepper powder, raw smoke, salt, white sugar, enough salt for a while
  • Make I
    5
    Putting onions in the belly of a fish with ginger silk all over its back
  • Make I
    6
    Pack the fish with a membrane, put it in the freezer for one night, and make it taste good
  • Make I
    7
    The tin paper is laid on the grill, a layer of edible oil is painted, the salted fish is put in and some white sesame is spilled
  • Make I
    8
    The oven is preheated 180 degrees, baked for 15 minutes, turned over and baked for 15 minutes, suffocated for 5 minutes

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