We'll get the sourfish under the sea
By VicentaLakin
I've recently had to eat a sourfish, so I bought a big grassfish at lunch break that weighs four to five people to share the soup from the bottom of the ocean, and I can't wait to get home from work tonight
Recipe Recommendations
- grass carp 4 pounds
- sauerkraut appropriate amount
- pickled pepper appropriate amount
- pickled fish powder appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- red pepper appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- slightly spicy
- burn
- half an hour
- simple
Steps for We'll get the sourfish under the sea
1
The grassfish weighs about 4 pounds each
2
Swordsman can't cut a piece of fish to death
3
There's a lot of fabrics in the bottom of the sea that are added to their taste
4
The water boils and the soup boils
5
Put chili in the frying pan, ginger, garlic, and snowchurch
6
Scraped herbs are filled with wine, the pickled fish are evenly caught and made for about 10 minutes, and no fish powder can be placed in eggs and starch instead。
7
I'll put fish and snow in the soup for about 10 minutes, and I'll put pepper in, so I can get a pot。
8
Let's eat。