Slippery, greasy, greasy fish
By VicentaLakin
In our country, which has traditionally been regarded as the best in fish, fresh fish from the spring and summer have become available in large quantities; it now tastes the most beautiful, with popular expressions such as the “Spring and the Yellow and the Yellow and the Eating and the Eating and the Eating and the Eating and the Eating and the Eating and the Eating and the Eating and the Eating and the Eating, among others. Every year and every quarter, but with summer holidays. From June to August, the mackerel was strong and fat, fresh and nutritious, and more resilient. The reference to “sympathetic participation” is not only an affirmation of its efficacy but also because of its role in winter and summer treatment. How can you escape the food scanning? Let's move now! The boss bought the guacamole; he said, "Don't mess up anything. With a little dry chili, spices, ginger aroma; with no skin peeling of garlic, the whole garlic is cooked in the pot; and with a full sip of fish, the garlic can taste quite well together. The paprika is burning too soon, burning too hard and too soft. All the material is put in and fertilized with the scallop and water. Zippers are soft; entrances are ready; meat is not rotten. Tastes of soup permeable. Squids aren't greasy, they taste smooth. Tastes salty back sweet. The soup is delicious, spicy, not hot. It's a little spicy, it's a little sweet, it's more of a meal. That's what this dude said。
Recipe Recommendations
- eel 1500 grams
- green pepper of 8
- garlic of 6
- ginger one
- octagonal the 4
- dried red pepper 8
- peppercorns 30 capsules
- oil 3 scoops
- white sugar 1 scoop
- salt 1 scoop
- soy sauce 1 scoop
- Very fresh. 1 scoop
- pepper 1 scoop
- cooking wine 3 scoops
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Slippery, greasy, greasy fish
1
Scratches are slaughtered, caesarean sections are removed (the process is usually completed in the kitchen; the purchase of a catfish is weighed first, at the price of the slaughter)。
2
It's easy to make a soft spot for unskinned garlic. It would be better if it worked with a monolith, because the boss didn't buy it。
3
Fresh peppers to wash the seeds。
4
Scratch the head of the fish, wipe it with salt, wash it with water, remove the slime from the surface, wash it and cut it to pieces with scissors, smooth the fish and cut it on the plate, which I think is good。
5
Cut out part of the gill wash. The guacamole is fast-tracked into the boiler. It won't take long! Put it in and get it. The slime on the water-temperates will fall. They don't use water from their nutrients; but they don't like their shoes at home, they leave them to her. The leachate is dried to stand by。
6
Eight horns, four or so, about 30 peppers and eight dry chili。
7
Garlic platters and washes. It's good to pick a little garlic。
8
Three spoons of oil and heat。
9
Put it in the green ginger, and then down to eight horns, peppers, red peppers。
10
It's a fragrance. It's pouring into the dry water。
11
The mackerel starts to roll up the fragrance。
12
Add wine to avoid smell. It's a perfect match for wine and sashimi, and it's much more fragrance。
13
The taste of cooking is rare. The very rare additions have added to the taste of the mackerel。
14
You know, when you flip it, you put it in the pot。
15
We're gonna send in a garlic fire. The boss means that the garlic is softly burned; it has to be put in early and the garlic is good in the gill! Don't put more water on the side of the pot at once; that's what the boss came to. But it seems to be a good idea to think about this nonsense. The boss thinks cold water will cool the hot pots down, and the fish will be hard. The water was added to the cuisine soup, which was so thin and sour. Just a little burning。
16
Sliced peppers in the fish. Scrambled to the pepper block soft. The peppers are put in after garlic and must be burned until the peppers are dead; the dish contains the fragrances, garlic and peppers; it is pure with these three scents。
17
Add white sugar, salt with little fire to thick soup juice and water starch。
18
THE APHIDS ARE ALREADY COLOURED, AND THE FRAGRANCE OF THE GARLICFISH IS ALREADY GLAMOROUS. THIS TIME, THE PEPPER SPRAY MUST BE QUELLED AND LOADED. OR THE BOSS WILL COME BACK WITH ONLY THE BONES OF THE FISH