Secretly made vinegar
By VicentaLakin
HOW ABOUT THE TOFU SOUP? WELL, GOOD, DELICIOUS, NUTRITIOUS. I LOVE THIS SOUP, TOO, BUT IT'S ALWAYS TOO MONOTONOUS. TODAY, CHEF TUNG SHARES AN EXCLUSIVE SAUERKRAUT THAT HE CAN'T EAT OUTSIDE. WHILE THE PRINCIPLES OF NUTRITION AND HEALTH ARE USED AT TIMES TO REDUCE THE NUMBER OF FRIED AND SPOILED MATERIALS, THERE ARE OCCASIONS WHEN, AS A NORTHERNER, THERE IS A DESIRE TO STIMULATE THE TASTE BUDS. THIS VINEGAR FISH, BOTH IN ITS WAY AND WITH ITS MATERIAL, HAS BROUGHT TO LIGHT THE GRUMPY PERSONALITY OF THE NORTHERNERS AND BELIEVES IT WILL SATISFY YOU WHO LIKE IT! ANOTHER IMPORTANT THING TO SAY THREE TIMES! THE GOOD FISH WILL BE IMMERSED IN SOUP, THEN PUT IN A FREEZER, AND THE LONGER THE IMPREGNATION, THE BETTER IT TASTES. IN SUMMER, WHEN YOU WANT TO EAT IT, DON'T HEAT IT, EAT IT. IT TASTES SO GOOD
Recipe Recommendations
- Fresh crucian carp appropriate amount
- cowpea appropriate amount
- onion appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- liquor appropriate amount
- pepper appropriate amount
- garlic moss appropriate amount
- dried chili appropriate amount
- Jiang appropriate amount
- Rare rice vinegar appropriate amount
- soy sauce appropriate amount
- octagonal appropriate amount
- cumin appropriate amount
- hot and sour
- stewed
- an hour
- ordinary
Steps for Secretly made vinegar
1
Get the fresh fish to the top, cut off the internal organs, clean up, dry water
2
Garlic, beans cut half through the middle, cut off the onions, ginger slices, garlic whole
3
It's more than usual
4
It's hot
5
I'm going to use a small fire to blow up the platinum on both sides
6
put the fried mackerel in the pan and all the supplements and sauces, including a bag of pyrophoric vinegar (400 ml), a small amount of white wine, raw and soy sauce
7
It's in the water
8
The fire opened, the foam was thrown away, then turned into a small fire, and the stew closed for 40 minutes。
9
Just soak it in the soup and make it cool。