Red tiger spots
By VicentaLakin
There was little use of soy sauce and old smoke in my house; it was only raw smoke because it was not good to smell and the cooking was not good. For the first time, soy sauce was used to cook, and it was unexpected that it was different from the soy sauce on the market; it was not smelly, and it was not too salty, and it could also be used for cooking and cooling. It's used today to make a red tiger spot, and good sauce can show a good taste in addition to when it's in the cold; it can also show the smell of odour when it's in the red burning, in the cuisine etc. The next time I'm going to use this sauce for fried and mixed noodles, good sauce is the best way to taste food. If you're cooking chicken, or if you're givin' chicken, you can try it。
Recipe Recommendations
Steps for Red tiger spots
1
The tiger strips the meat with a little bit of salt pickled for 15 minutes, ginger cutters, onions, ketchup and wine。
2
In the pot, the proper amount of oil is heated, and the oil is heated and turned into a fire into a fish。
3
Fried to two sides of gold, then to the plate。
4
With a little oil, the original pot smells of ginger and onions。
5
The ginger onion fragrance is followed by half a bowl of water, with ketchup and fresh wine。
6
When the sauce is boiled, it is put in pickled sauce and red sugar。
7
When the sauce is boiled, put it in the fried fish。
8
It's nice to turn to the boiler, to cook and to collect the juice, and to have the fish on both sides; and to slow down on the other side。
9
The rest of the sauce can fill the plate with fish。