Five-smelt sauce with fishy horns
By VicentaLakin
The horns of the fish are the cuisine of Hongdong's famous Nandu. They are fresh, smooth, smooth, dry, fried, soup delicious. Here, I use olive oil to make garlic, ginger, pepper, spices, onions to make sorbents, and to make the smell of ginger garlic more visible, with the horns of fish delicious
Recipe Recommendations
- fish skin horn appropriate amount
- garlic appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- chaotianjiao appropriate amount
- coriander appropriate amount
- olive oil appropriate amount
- seafood soy sauce appropriate amount
- mature vinegar appropriate amount
- chicken powder appropriate amount
- sugar appropriate amount
- cold boiled water appropriate amount
- hot and sour
- cook
- ten minutes
- simple
Steps for Five-smelt sauce with fishy horns
1
All materials, spices, a bowl of garlic, ginger, peppers, spices, onions, plates. Internal
2
Boiled fish horns with a pot of boiling water
3
We're gonna get a full-blown pelt with olive oil
4
Pour mixed sauce on a plate like ginger garlic and add olive oil to it for about 10 minutes
5
I'll eat the fishy horns with a five-smelt sauce