The Red Flaming Fish
By VicentaLakin
when they were young, their parents sold the fish shrimp, and their mother said it was called the korean language, and when they were young they didn't know, and when they saw the korean play, they knew that the headless fish was very fashion. when i was a mom, i had a great deal of patience for fish
Recipe Recommendations
- Pollack art. 4
- pepper 1 small pinch
- aniseed 2 leaflets
- cinnamon appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for The Red Flaming Fish
1
There's an old, small family choice. It's so easy to enjoy a simple white-collar solution
2
Two spoons of wine
3
When the Mingtae fish buys it, they wash the scavengers and the black membranes, and hold the water a little bit
4
IT'S DRY FLOUR, AND IT'S SMALL, AND IT'S TOO THICK TO GET DIRTY, AND IT'S TOO THICK FOR THE FISH. EVERY TIME IT'S FULL OF DISHES, IT'S A DISHWASHER. THINK ABOUT THE HEADACHES, IT'S A WAY TO GET LAZY, PUT THE FISH IN THE FOOD BAG AND PUT IT IN SOME FLOUR. OK
5
It's hot and it's fried in two
6
The luminous looks like an appetite
7
I pour out extra oil, I burn 70% of the heat and put it in peppers, big stuff, cinnamon, onion and garlic
8
I'll put it in the roasted Ming-taek. I'll pour wine, vinegar, raw smoke, white sugar. Down
9
When the fire turns out, the soup is thick
10
When the soup is so thick in the fire, when the soup is less, you can put shovels under the fish so that the cuddly soup is not received. The fire was put in a small amount of soy oil. Five minutes and then a pot, so that the soup can fully penetrate the fish。