Red-hot porridge
By VicentaLakin
The most common seafish in the area of Lubei is a barley, which at a time when it is almost non-eating as a result of hibernations in winter, when it is thick in meat, small in-breeding and no odour in the abdomen, and when it is confined to just a dozen days between spring and shock, its quality and taste have declined. Let's eat a couple of times while we're on the market
Recipe Recommendations
- Barracuda a
- vegetable oil appropriate amount
- soy sauce a tablespoon
- soy sauce two tablespoons
- green onions appropriate amount
- Jiang 3 tablets
- huadiao wine a tablespoon
- qingshui appropriate amount
Steps for Red-hot porridge
1
Buying a fish stand is almost clean, and now the farm market, apart from the freshwater fish, is helping with the seafish. As soon as the customer comes forward, the stallor will help with the fish
2
When washed, the black film inside the fish's belly was torn out
3
Put a proper amount of vegetable oil in the bottom pan and put a small fire in the fish puddle to make it yellow on two sides
4
Another pot of onion onions when it's hot. Put it in raw and soy sauce
5
Burn it and put it in the water
6
When the water is hot, it's in the fryed fish, it's in the proper amount of wine or flower sculptor, it's in the fire, it's 10 minutes slow
7
Ten minutes later, the soup drops a little, tastes salty, so don't use itRed-hot porridge Make Tips
One, black membrane in the abdomen of fish, better to tear it off. It's cool