Bonesless soybeans

I'm sure everyone ate the soyfish in a can! I always thought the kitchen was like another magic world. I didn't like to pursue something too luxuriant, and I felt like if I could just spend more time and make simple foods like Cinderella who'd gone through magic, it would make us go. Some of the more common freshwater fish are used to cook. After the little fish went through the frying pan, the bones were edible and the old ones were fit。

Recipe Recommendations

fish
spice packet appropriate amount
Jiang 50 grams
oyster sauce 50 grams
garlic appropriate amount
douchi 200
cooking wine appropriate amount
vegetable oil appropriate amount
soy sauce 50 grams
rock sugar appropriate amount
onion appropriate amount

sauced
sauce
several hours
ordinary

Steps for Bonesless soybeans

Pick a small fish with a big finger, remove the guts。

I'm a fish made out of an electric waffle, and you can use a non-coated pan。

The good side continues on the flip side, keeping the whole fish intact。

Half-dry finished。

Blow up the soufflés。

Take a bowl of vegetable oil and burn it. Washed beans past the smell of oil。

The spices go over the oil, and the next two bowls of water to make the smell ~ after the slag goes with the fried fish dry + soy sauce + oil, with half a bowl of vegetable oil added to the pressure pot, and half an hour with the pressure pot ~ with the fire continuing, evaporating the excess water, leaving the oil in the fish。