A Japanese picture of a yellow flower fish
By VicentaLakin
Burning (photos, teryaki), famous Japanese cooking and cooking methods. Usually, the external layer is covered with a large amount of soy sauce, sugar, garlic, ginger and fresh wine (or fragrance) during barbecue or fish roasting. A bowl of succulent saffron, a fragrance of sauerkraut, and a bowl of white rice, and a taste of saffron
Recipe Recommendations
- big yellow croaker art. 2
- chives appropriate amount
- sea moss appropriate amount
- white sesame appropriate amount
- sauce 100 grams
- salt a little
- salty and fresh
- burn
- ten minutes
- divine level
Steps for A Japanese picture of a yellow flower fish
1
Main source: Big yellowfish two ingredients: onions, Haydes, platinum white sesame appropriate sauce: most of them like 100 grams of sauce and a little salt
2
Yellowfish washes, removes internal organs and types a knife on each side of the body
3
Burn oil in the pan, and fry the fish when it's 80% hot, with two gold and yellow
4
(c) Cooking mostly 100 grams of sauce, then pouring onions into pots, and then cooking the smell of sauce into a small amount of fresh water
5
A little salt is added, and when the sauce is thick enough, the dishes will be packed and the sauce and white sesame will be covered。A Japanese picture of a yellow flower fish Make Tips
1. When pan-frying yellow croaker, pay attention to controlling the heat; the ideal state is golden skin that is just cooked through without being overcooked; 2. The essence of this dish lies in the Otafuku sauce; with this sauce, you can enjoy authentic Japanese cuisine at home; 3. Control the amount of salt well and do not use too much, as the fried noodle sauce already contains salt.