A salsa sauce with fish
By VicentaLakin
It's more fragrance when it's used to fry and stew, but it's a little bit of a snack. It's actually a salsa sauce. It's the sauce in the tide. The main components are seafood products such as shrimp and flatfish, so they are particularly rare. If we don't have salsa, we can add some pelican oil to the herring. Fish can be used in advance for wine, salt and salt for an hour, so that one is for poaching, and the other is for a little taste. It's a good color and a good smell. You like hot ones and hot ones; if you don't like hot ones, it's eight horns, soy sauce, beak oil, salt, some hot water and stew。
Recipe Recommendations
- fish-flavored
- braised
- half an hour
- ordinary
Steps for A salsa sauce with fish
1
Take the fish to the fins, to the insides and the insides, to cut to a length of about 5 cm
2
Bringing fish in, pouring in a little salt, an eight-point, appropriate amount of material. Wine
3
Pickled for about an hour. A few bumps
4
A small amount of oil is pouring out of the pan
5
Add two spoons of sauce
6
And a proper amount of hot water
7
And pour the right amount of soy sauce and salt to your taste
8
Cover it and burn it for five minutes
9
It's red and bright
10
Tastes goodA salsa sauce with fish Make Tips
Sand and tea sauce can be replaced with platinum oil; eggs can be fermented with fish bands, which can be fragrance, and make the fish look nice and complete; the sauce can be adapted to their own taste。