Northeast scavenger
By VicentaLakin
Recipe Recommendations
- grass carp a
- green onion appropriate amount
- Jiang appropriate amount
- octagonal half a
- geranyl a
- chili half a
- pepper few grains
- fish-flavored
- stewed
- an hour
- simple
Steps for Northeast scavenger
1
Strawfish, because we don't eat much, we make only half. When the grassfish shaved off the membrane in their stomachs, they cut into the right amount of length, rowing on their backs and making it easier to taste。2
The skin of the grassfish is dried or dried with kitchen paper so that it does not fall off when it is fried。3
The boiler is hot enough to smoke, pour oil, heat it and fry it on both sides of the fish. It has to be boiled so the fish will smell。4
When the fish is fried, it's put in ginger and eight horns, and when the fish is cooked, it's put in a little old-fashioned, and a big pot of water. Half a pepper, a few peppers, a fragrance leaf and some onions. It's a fire. It's a stew。5
More than 40 minutes of roasting in the middle of the fire, half of it with proper salt, and more salt with fish to taste。6
Forty minutes later, a slightly larger fire gathers the rest of the soup and shakes the pot from time to time before the fish stick。7
Put some casserole on itNortheast scavenger Make Tips
It's long in the northeast, but it's good. It doesn't have much of a sauce. It only takes a long stew to taste it. It usually takes more than 40 minutes to cook. Besides the grassfish, the mackerel is delicious. Do it the same way