It's hot in the wild
By VicentaLakin
Recipe Recommendations
- turbot art. 1
- wild mountain Pepper appropriate amount
- Hangzhou pepper two
- millet pepper two or three
- ginger slices appropriate amount
- green onion appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- cooking wine appropriate amount
- abalone juice appropriate amount
- medium spice
- steamed
- half an hour
- ordinary
Steps for It's hot in the wild
1
The big fish let the seller pack up, wash up and cut off the fish radioactively
2
15 minutes of salt, white pepper powder, two sides of wine
3
Hot peppers, peppers, and wild peppers
4
Scattered wild peppers on the surface of the fish, pouring some wild pepper water, and a ginger slice, and a ginger blade out of each fish knife
5
Plus proper abalone juice, 15-20 minutes of steaming pan
6
In the course of steaming fish, do the decorations, if it's too much trouble
7
Fix these. The fish are already fertilized
8
We've got a spare plate. Fish onions
9
The bottom of the pot
10
Get the peppers
11
Go down to the peppers and peppers and turn them up for a minute
12
Go straight to the fish while it's hot
13
It's a good, simple wild mountain pepper and a good fish
14
Fresh meat, salty and spicy
15
It's good. It's good
16
It's a radioactive knife. It's easy to eat