Soupfish
By VicentaLakin
Fish itself is so delicate that, after a long period of cooking, the flesh and bone, together with the full “silver” of fatty, adds three fragrances to the fish's meat, the finished taste of fresh perfume, and the sweetness of the mouth, which suits the elderly。
Recipe Recommendations
- fish-flavored
- braised
- several hours
- simple
Steps for Soupfish
1
Clean up the gills, boil the water, cut the fat. Snippets
2
(b) Oil in the pot, the bottom of the cabbage tablet, which is then put into meat tablets, processed fish, sauce and water
3
(b) Cover the pan, start the function of [twisted casserole] (or soufflé) and implement the cooking procedure automatically
4
When the cooking is over, the food in the pot will be evenly mixed and will be available。Soupfish Make Tips
1. Pay attention to the order of ingredients when adding them to the pot to prevent sticking; 2. This dish can also be served cold. When hot, the bones and meat are tender; when cold, it tastes even better.