It's always hot
By VicentaLakin
I like fish. All kinds of fish are my food preferences。
Recipe Recommendations
- mandarin fish 600 grams
- onion 30 grams
- Jiang 25 grams
- aniseed of 2
- mature vinegar 10 grams
- salt 10 grams
- oyster sauce 10 grams
- chili one
- salty and fresh
- stewed
- an hour
- simple
Steps for It's always hot
1
We need food like a map。
2
Fish are purified with kitchen paper. In the hot pot, oil is poured into the fish, and it's roasted in two sides。
3
Well, that's the good fish。
4
Oiled in the pot, onions of ginger and chili, and then roasted in the roasted platinum。
5
It's an infatuation of vinegar. It's one of the effects of Tisang, and two of the effects of lechery. It's good when it's jealous so the soup doesn't get burned。
6
It's probably enough to add warm water to the fish, and when the fire breaks, it pours into herring oil and turns to herbs. In 20 minutes, you can put salt on the table。