A bean scab
By VicentaLakin
Recipe Recommendations
- tofu fish 300 grams
- sweet potato leaves 150 grams
- Jiang 1 tablet
- starch water appropriate amount
- fish sauce 1 tablespoon
- sugar a little
- pepper 1 scoop
- chicken powder 1 scoop
- fish-flavored
- cook
- half an hour
- ordinary
Steps for A bean scab
1
Main。
2
Taste。
3
Potato leaves are removed and pure leaves are washed. I used about 100 grams of pure leaves here, and 50-60 grams should be about it。
4
Tofu fish go to their stomachs and get meat. The tofu-fish tails towards itself, with the back fins on its right hand, and the knife closes the back fin knife in the middle of the back fins, pushing forward with a sip, and then the knife closes behind the main bone and pulls back to get the fish. The second is just a knife under the fish bones。
5
That's how you get meat。
6
Fish washes and collects meat when they go to their head, and their meat is cut up by 2-3 cm long and 5-6 mm wide. Then half a spoon of chicken powder, half a spoon of fish collide。
7
Potato leaves are salined with salt water, which is then squeezed out of the water and is ready for use。
8
Hot pans (with more oil) are added to the ginger tablets, and sweet potato leaves are more greasy and can reduce their taste。
9
One minute, maybe two minutes with a little fire。
10
The chicken soup then boils for about 40 seconds, and then half a spoon of chicken powder, a few sugars, fish truffles, pepper powder. The proper amount of the exposed fish is because the fish is already salted by the fish so as not to be too salty。
11
The soup boils and turns fire into tofu fish。
12
The tofu fish will be cooked when it's spread out, and it'll all fall apart if it doesn't take too long。
13
The fire is then turned to the starch water, and finally, a little tail oil is added to the light。
14
It's a pot
15
Let me give you a tasteA bean scab Make Tips
It's a little colory for the first time. It would be better to use chicken oil, which is not used here as cooking oil, rather than potatoes for other green vegetables。