Spicy spicy little squirt

Wild minnows are the best of the river, and the herds are the best. Today, uncles catch good fish. I've only picked a few of them to keep them. All the big ones are distributed to relatives and friends, and two big mackerel are left to cook for their sons. Uncle knows I like to eat gills, so this time all the gills aren't free, Emma. And since it's not animal protection, an unusually large stock of fish, eat it and satisfy your appetite。

Recipe Recommendations

Wild river carp 1.3 jin
chives appropriate amount
scallion white appropriate amount
laojiang appropriate amount
octagonal of 2
cinnamon appropriate amount
geranyl 4 tablets
pepper appropriate amount
dried chili appropriate amount
black pepper appropriate amount

hot spicy
stewed
half an hour
simple

Steps for Spicy spicy little squirt

The live mackerel is clean and the inner membrane is removed. Boiled water, 2-3 hours with yellow wine, salt, black pepper, ginger pickle (in the fridge)

All kinds of auxiliary cleaning, ready for use。

The salted fish wash black peppers and gingers with fresh water, and the tar is ready to use。

In oil, in fire, the fish is made of cold and yellow, and the fish is a test of your level, and it's good to have double gold and not to break the skin。

There's a good fish

Oil pans, onion whites, ginger chips, eight horns, cinnamon, fragrance leaves。

When you're done, put it in the dry pepper, keep an eye on the firepower and the time, and don't burn it, or it tastes bitter。

Then the fish comes down and joins the open water of the flat fish, and is put in onion white, a spoonful of dried mother, steamed fish oil, raw smoke, pelican oil, white sugar, black pepper, pepper。

The biggest fire runs out of the pot, stews for about two minutes, then picks up onions, otherwise the cooking doesn't look good。

Turn the fire and stew for 20 minutes, then the fire gathers juice, salinise, and the water is as much as you want. I'm dry, then I'm boiled。

You can put onion flowers and white sesame in a dry pot

THERE'S NOT MUCH OF A TRICK. FIRST OF ALL, THERE'S WILD MACKEREL. THEN THE FISH WILL BE MADE WELL, AND I WILL NOT PUT ON THE OLD ONES, NOR WILL I PUT ON THE SOYBEAN SAUCE, SO THAT THEY WILL BE SMOKED RAW, AS WELL AS IN THE SAME COLOURS. THESE ARE ONLY FOR YOUR INFORMATION, AND THEY WILL TRY THEIR OWN FOOD。