Northeast cookerfish
By VicentaLakin
The north-easterly fish of the north-east is a large iron pan with a diameter of about a metre in the middle of the Quadrilateral, with a chamber under the tile and a fire by the waiter, where the guests sit around and enjoy the stew. One of the ways in which fish can eat is to reproduce the farming practices in the north-east countryside。
Recipe Recommendations
- grass carp art. 1
- vermicelli 100 grams
- tofu 200 grams
- onion appropriate amount
- Jiang appropriate amount
- aniseed appropriate amount
- garlic appropriate amount
- salt 2 tsp
- vinegar a spoonful
- white sugar a tablespoon
- cooking wine appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Northeast cookerfish
1
Scratch the fish, clean it up, cut it up big with a knife, and put a little salt on the belly and body
2
Prepare a bowl, one and a half spoons of vinegar, two and three spoons of soy sauce, two spoons of wine, one spoon of sugar, a little salt, and mix it in the bowl
3
You put oil in the pot, you heat it up, you put the fish in it gently, and when you're frying two sides, you pour the sauce in the bowl. Go on
4
And put onions, ginger, garlic, peppers, big stuff. It'll be two minutes of suffocation, so don't leave. It'll be hot
5
In two minutes, the water will run out of fish, the fire will burn open, then it'll turn into a little tofu, and before you get out of the pot, you'll be fine