Five vinegar sauna
By VicentaLakin
The smoky fish of the southern tastes, improved by myself, have increased vinegar and have simplified some of the processes to make them more appetite-driven. It's a nice wine and cold, and it tastes the best overnight。
Recipe Recommendations
- grass carp a
- soy sauce appropriate amount
- soy sauce appropriate amount
- white pepper 10 grams
- spiced powder 10 grams
- ginger powder 10 grams
- old vinegar appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- sour and salty
- fried
- an hour
- ordinary
Steps for Five vinegar sauna
1
Strawfish cut their fingers wide and their heads split in two。
2
Add three powders to the map, with chicken, salt, wine, raw and old
3
Sweat the sauce with your hand, massage the fish for a few minutes, make it taste quick, then pick it up for 20 minutes。
4
More old vinegar, sugar, chickens, raw, and old smoke (salt is not needed, otherwise it is easy to get salted) into bowls。
5
The hot pots go down to the salted fish bands, so I just put a little bit of oil in them, so don't flip them, until they're made of gold and yellow, and then turn them over to prevent them from being crushed。
6
The fish section is made of two sides of gold, which can be cooked for a little while, and the water in the fish section is dry (because it's saloon, so the taste is chewy, not soft)。
7
Freshly cooked fish bands, immersed in hot sauce sauce, recovered in about a minute. Due to the heat of the fish, which is put directly into the bowl juice, the tastes quickly enter and do not take long。
8
A salty mouth and a sweet, sweet fragrance。
9
It's recommended to cool in。
10
Get in the fridge and eat better the next day。