What's that
By VicentaLakin
Once the season is over, there'll be fresh yellowfish. Fresh meat is fat, not cold, hard and fishy. There's usually a lot of veal fish, and it's usually a sauerkraut. This time, it's a different way, it's salty, and it's mixed with cherries, and it's good to eat。
Recipe Recommendations
- big yellow croaker art. 1
- jambalaya appropriate amount
- vegetable oil appropriate amount
- oyster sauce 1 tablespoon
- salt 1 scoop
- garlic 1 clove
- cooking wine a little
- flour a little
- sugar a little
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for What's that
1
Fresh big yellowfish shaving, rinsing, skin cutter, a little salt pickle
2
Hot pot oils, so that the surface of fish skins is purified, a small amount of dry flour is pumped into the pot for small fire. A small amount of flour is used for fish frying
3
We're gonna fry one to the bottom of the seven and then turn around until we're done on both sides. Don't make it all cooked, so the fish gets old when it's later
4
The hot pots are full of garlic, a few beryllium oil, wine, salt, sugar and water, and a little bit of cuisine
5
Put the fish in, pour the soup on the fish with a little spoon, cover the pan, boil it till it's fully cooked