Soy sauce and veal fish
By VicentaLakin
I am particularly fond of yellow cabbage, which is not only wooded ears, cooled and made soup. In Sichuan, fresh yellow flowers are available, hot pots are especially delicious, and in Beijing there are virtually no yellow flowers but dried yellow flowers. I accidentally brought the bouquet for the fish, and it was delicious, so I had it。
Recipe Recommendations
- Wuchang fish art. 1
- day lily 100 grams
- pork belly 50 grams
- onion 1 tree
- Jiang 1 block
- garlic one
- aniseed one
- dried chili of 5
- slightly spicy
- stewed
- half an hour
- ordinary
Steps for Soy sauce and veal fish
1
The Wuchang fish wash up and pull a few knives
2
I'll wash my hair
3
Five flowers cut
4
Onion slices, ginger slices, one garlic, five dry peppers, one big one, a dozen peppers
5
Let's get a boiler. Put it in five flowers
6
When the five flowers come out of the oil, they drop all the sauce
7
A third of a bag of soy sauce and a little 13 fragrances
8
When the sauce smells, put in a proper amount of hot water and wine and put in a piece of mayonnaise
9
Put it straight into the fish, pour soup on the fish, and make the fish stylish
10
In five minutes, you'll be covered in yellow flower
11
Let's get the fish ready in 20 minutes
12
The fire, the soup, the salt, the chickens, the silk, the onion
13
Just water the soup on the fish