Four seasons of bean fried fish
By VicentaLakin
The four seasons of beans, whether they are cooked alone or roasted with meat, or corroded with chowder, are good for people. Aphids, rich in unsaturated fatty acids, rich in selenium, often eat anti-age and pigmentary effects. A simple home-cooked four-season bean fried fish, an appetizer, a face。
Recipe Recommendations
- green beans 300 grams
- Wan fish 400 grams
- red pepper 10 grams
- salt 6 grams
- oil 5ml
- soy sauce 3ml
- cooking wine 2ML
- onion 5 grams
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Four seasons of bean fried fish
1
(b) Snacks are washed clean and cut for 10 minutes with salt, wine, sauce and pickles
2
Four seasons of beans go to the bands on both sides, wash clean, dry water, and fish are made
3
(a) Boiled water, boiled and put in four seasons of beans, gushing water, and extracting dried water for use
4
Hot pots, oil pouring up to 150 degrees
5
(b) Snacks made from pickled to yellow on the side
6
Put in good chili
7
Joining the four seasons of the guacamole
8
It's just soy sauce, salt onions。
9
Four seasons of bean fried fish, appetizers, pigments。Four seasons of bean fried fish Make Tips
1. The fish must be big enough to be non-fragmented during the frying; 2. The filling of the wine when the fish is made has the effect of distillation; 2. The fish must not be turned too often when they are fried。