Squirrel
By VicentaLakin
Squirrel is a classic dish in the system, which has been set up throughout the Gangnam area as a good dish for dinner. It is made of gills, killed alive and gone to the spinal cords, made of crossbows on fish meat, deep to the skin, dried toddled to the ground, and is made of corroded pig oils, made in second place, full of gold, with their heads covered in their mouths, fish tails, like squirrels, when the heat is pouring their halogen into the body of the squirm, which is known as quenchfish, which is said to have evolved from the squirty. When the Emperor went down to Gangnam, he wandered to the pine crane building, forced the Emperor to eat fish, and the cook was in a hurry to cook for the carp in Zhao. Carp was replaced with a small, fleshy cinnamon, and the Tang Poe has the best time to taste squirrel cinnamon in March-April. And the suzhou turquoise made in the turquoise building is the most well known, with its special characteristics, which are squirrel-like, stylish, sour and sweet, colorful and thin. Let's start with this
Recipe Recommendations
- mandarin fish 800 grams
- corn kernels 15 grams
- pine nuts 15 grams
- sweet idol 15 grams
- mushrooms 15 grams
- ginger appropriate amount
- sweet and sour
- fried
- half an hour
- senior
Steps for Squirrel
1
The raw materials are, uh, gillfish, sweet peas, corn grains, mushrooms, pine, ginger
2
First, turn the catfish around, then cut it in the neck and put it on the plate
3
Then you take the vertebrae out of the middle of the fish with a knife and you can't cut it off
4
And then he's using a knife to get rid of his abdomen
5
Here's the cut
6
And then you cut the knife on the fish, and you cut the skin
7
When you're cut, you can't cut the skin, you can't cut it, you can't cut it, you can't cut it, you can't cut it
8
Here's the cut
9
After cutting, put fish head and fish meat in the bowl, add wine and salt, pick up the right amount of ginger cut off, put water in the bowl and turn it into ginger, then take a container, add powder, and take the fish head and fish meat in turn
10
I want every part of it
11
When the fish head is shot, put a toothpick in his mouth, keep his mouth open, and then put the ingredients in a pot with a little fire. Down
12
It's hot, it's hot
13
After the blast, the asphalt was extracted
14
Then he turned his tail over one face, and put the most full part of the fish up, with his hands with his tail, and then with chopsticks on the other
15
It'll blow up in the pan
16
And then a second round, burning the oil up to 80%, and putting it in fish head and fish meat for 5-10 seconds
17
Put it on the plate when it's blown up. Take two sweet beans for your eyes
18
Add ketchup, ginger ale, sugar, salt a little, big red vinegar, lemon ale, appropriate water, smooth it with appropriate amounts of wet starch, then a proper amount of hot oil, quick mix, quick integration of oil with juice, and then pouring on fish, with just-made supplements, so that you can eat it at the table (like ketchup on fries, the specifics can be adapted to your own tastes, like dessert, sugar, so much sour, sour, good for yourself)