A gillfish
By VicentaLakin
They're more likely to eat goldfish recently, because fish stings are smaller, and there are no fish scales, and it's better to pack. It's good for red and soy sauce, but I think it's good for heavy cooking。
Recipe Recommendations
- golden Pompano appropriate amount
- Pi County bean paste appropriate amount
- Donggu bean paste appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- mature vinegar appropriate amount
- dried red pepper appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
Steps for A gillfish
1
The goldfish go to the herring and the internal organs, wash and then dry the water with a kitchen towel, and scratch the fish for taste。
2
Scratch。
3
Dry starch on fish。
4
The boiler heats up into vegetable oil, so that the fish can be burned in the pot to the point where they have a little luminum on both sides, so that they can be replaced。
5
It's the same thing that happens when you're in the middle of your life。
6
A small cut-down soybean curry sauce and a red oil sauce。
7
Add a proper amount of water, wine, old smoke, sugar, and vinegar。
8
After the burning of the goldfish, the small and medium-sized fire boiled for about 20 minutes. During the stew, the fish are treated with shovels and soup。
9
Then the fire gathers juice, and be careful to shovel fish bodies with shovels from time to time to avoid sticky pots, as soon as the soup is so thick。
10
And when you're out of the pot, you can spray onions or onions on the surface。
11
Completed Chart
12
Completed ChartA gillfish Make Tips
One, dry starch on fish avoids fish chowder, and then hotter, and the fish is put in, not flipping, before the bottom boils, so it doesn't stick. It is salty, but not salty. Three. Old smokes don't take too much。