Creamfish

The live grassfish, stunning the fish with a knife back, hitting it harder, avoiding the shaving of the scavenger when the tail of the fish hits itself wrongly, going to the scavenger when the scab and the scab on its back is to be cleaned, and then the scavenger is dug out once the scab is inserted with a knife. Slash the fish from the back of the fish, break the fish, and do not go too deep to cut the fish urchin. Put the fish up by hand on the back of the crushing knife, break the fish head, pull out the internal organs of the fish. The black membrane in the belly of the grassfish must be scraped or bitter, and the tooth of the grassfish must be removed or bitter. The herbs wash their heads, chop their fins off, type a cleaver on their backs, go deep into their ridges, break the third knife, so that they can taste more easily, and cut the pieces and fill the bowl. A proper amount of salt is applied equally by hand, and the blades must be evenly painted and salted for 15 minutes. In 15 minutes, the fish were picked up for a 10-minute stroke and then turned over for 10 minutes. The skin of the fish is dry, it's not a sticky pot when it's fried, and the fish is better。

Paprika, cut the roller, cut it into a roller blade, cut it and load it in the disk. Garlic appropriate; ginger right; hot chicks right on pepper sauce; dried mom right on soy sauce。

In the pot the proper amount of oil, the light pot, the fish, in turn, go down into the pot, fry the back, turn the pan, and fry the yellow spice on the back of the fish. Crush the fish in the back with a pot shovel and chopstick, turn the fish inside again, and when you fry it, press the fish in. When the fish are cooked, it's in the bowl。

Hot boilers, proper amounts of oil, a spoonful of chili pepper, two spoons of soy sauce for old moms, and a little fire to make the sauce fragrance. When the sauce is fried, it is poured into the ginger tablets until the fragrance, when the fragrance is poured into the fish, with a spoonful of two pots of wine, with a cap on the pan for 15 seconds, and with low white wine not having to volatilize. Add an appropriate amount of high soup to the surface of the fish and even the fish with a fried spoon. Add garlic, a proper amount of white pepper, a proper amount of old smoke, a 5-minute fire over the pan and a 15-minute boiler。

In 15 minutes we'll open the pan's cover, and we'll see that the soup is very thick, that the fire continues to gather, that the soup is properly received, that the proper amount of chicken, sugar and pepper is added, and that the pepper is evened with a fried spoon, and then the pan's cap is covered, so that the pepper tastes in the fish. When the paprika becomes softer, the pan covers are opened, the spoons softly push the paprika into the soup, and further so that the paprika is in the fish, so be careful not to spread the fish without looking, and the paprika is completely soft, and the fire boils。

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