Squidfish
By VicentaLakin
There are more stings in the gills, and it's more troublesome when you don't pay attention. It's relatively much better, because it's already fried to the point where it can almost even be stabbing together and it smells so good。
Recipe Recommendations
- crucian carp art. 3
- oil appropriate amount
- salt 1g
- green onion 5g
- ginger 5g
- garlic 1 clove
- small red pepper 2 pieces
- Hangzhou pepper 1 piece
- Black Bean Sauce 20g
- fresh soy sauce 5g
- cooking wine 5g
- sugar 1g
- pepper 1g
Steps for Squidfish
1
The mackerel cleans up and drys the moisture
2
Peppers and peppers cut small particles, peppers, onions, ginger and garlic
3
Put a little bit of oil in the pot and put some salt in it
4
The fire heats up the oil and puts it in the mackerel
5
It's so hot that you can get it out
6
Put out the extra oil, leave the proper amount of oil, and get the peppers out
7
Down with ginger, garlic, onions, peppers and red peppers
8
Put in some wine and some soy sauce
9
I'll put the sauce and the sugar
10
I'll put the fried guacamole in the pot
11
When you're out of the pot, you can eat some white sesame. It smells goodSquidfish Make Tips
One, the catfish is better off with a small one, so it's easier to blow through two, clean the catfish, and remove the membrane from the belly of the fish. You can put it in your own way. You can put it in your own way