Spicy pan
By VicentaLakin
Pitfish is a hot pot with fish as its main food, usually based on spicy and spicy, and a typical canadine with a special taste of “spicy, fresh, fragrance, fragrance, revealing”, which is well nourished, tasted, intellectually sound and safe green health care. I know that you usually have to use the pans, this time the pans, and I try to use the spicy-spaced impurity, and it tastes the same, and now I know that the presumptuous must be made not only of the imps。
Recipe Recommendations
- flower carp 1500g
- bean sprouts 500G
- baby vegetable 500G
- Jiang one
- garlic 10 teeth
- cooking wine 15g
- starch 30g
- egg white one
- green onions 1 piece
- pepper 5g
- dried chili 15g
- pepper 5g
- Maocai base 1 bag
Steps for Spicy pan
1
Half of the ginger slices cut, half of the onion cut, half of the garlic cut, half of the garlic cut, fish slices, bean sprouts and dolls washed, starch spreads with water。
2
Half of the ginger slices cut, half of the onion cut, half of the garlic cut, half of the garlic cut, fish slices, bean sprouts and dolls washed, starch spreads with water。
3
Take out the impurities, open them and dump them in the bowls, so that they can be operated in the back, and be careful to separate the oil bags from the bottom。
4
The iron boiler heats up a little more oil, and then comes down to the peppers, peppers, ginger onions, and then puts in the culverts, and then makes them boiled with a proper amount of fresh water or a burning fire, then boils the bean sprouts and soybeans into the pots, then puts large fish bones and fish heads in the pots for two to three minutes, boils them for about two minutes, dumps them in the culverts, and then boils them。
5
DoneSpicy pan Make Tips
It'll look nicer with a little onion flower or fragrance. The salt is added according to your taste。