Fish fragrance
By VicentaLakin
Spicy, sweet, salty, salty... tastes rich and not greasy! It's like a daughter's heart, insinuated, volatile, distant, sometimes hot and sometimes shy..
Recipe Recommendations
- tenderloin 250 grams
- green pepper a
- carrot 1/3 root
- dried fungus 30 grams
- Pi County bean paste 2 tablespoons
- garlic cloves two pills
- grated ginger a little
- pickled pepper eight
- scallion two-stage
- red pepper a
- salt a small spoonful
- sugar a tablespoon
- balsamic vinegar a tablespoon
- soy sauce two tablespoons
- cooking wine small amount
- oil appropriate amount
- starch appropriate amount
- qingshui appropriate amount
- fish-flavored
- fried
- ten minutes
- simple
Steps for Fish fragrance
1
Wood hair, spinal twigs, with a little salt, even sugar grabs, a small spoon of starch slurped with a small spoon of oil, mucus, peppers, radish and gravy, sugar, vinegar, wine, soy sauce, fresh water to sauce at approximately 1:1:03:2:3
2
It's hot, it's a little bit of oil, it's thin
3
The body is white enough to be available
4
Put a little garlic paste in the pot. Put it in the ear. A few seconds
5
Join the carrots and fire them for a few seconds until they become soft
6
Once again, a little oil in the pot, with garlic powder, shredded peppers, onions, gingertails
7
Two spoons of soy sauce
8
Fire red oil
9
♪ Join the smooth silk ♪
10
I'm pouring the Paprika
11
The red carrots and the black-mule earwires that were made before they fell in after a while
12
And then the sauce you put in before it went in
13
A little starch and a little bit of water and a little tweakFish fragrance Make Tips
You're welcome to pay attention to my personal tips to explore and teach you more about cooking. 2447437251, the percentage referred to in the steps is approximately, depending on the individual population, depending on their preferences. The soy sauce must be made out of red oil before it pours into the raisin, it may be much different if it is not coloured, it may be less radiant, the sauce can be precipitated, it can be poured into the pan as soon as the raisin is even, avoiding the temporary search for the sauce causing a small amount of salt, the whole dish needs only a little bit of salt, because it is salty, soy sauce is salty, peppers and vinegar are salty, and it's too thick to eat, because it is sour, sweet, salty, and balanced。