Honeyfish
By VicentaLakin
FISH IS RICH IN FAT, PROTEIN, VITAMIN A, UNSATURATED FATTY ACID, PHOSPHORUS, CALCIUM, IRON AND IODINE. IT IS WARM, FERTILIZED, HAS THE EFFECT OF WARM STOMACHS, SHRUNK SKINS, RESPIRATION, BLOOD-REARING, HEALTHY KIDNEYS AND STRONG-HEARTED RECEPTORS, SALIVATING BLOOD, INFLAMMATION, ABLUTION OF THE BRAIN, THE ELIMINATION OF FATIGUE AND THE NURTURING OF THE GODS. IT'S EITHER EVAPORATED OR BURNED RED. I'LL FRY THE FISH AND SOAK IT IN THE SAUCE TODAY
Recipe Recommendations
- hairtail art. 1
- asparagus of 5
- salad oil appropriate amount
- geranyl 2 tablets
- octagonal of 2
- garlic cloves of 2
- ginger slices 4 tablets
- salt a little
- onion 2 trees
- cumin a little
- balsamic vinegar 2 tablespoons
- egg white one
- cooking wine 2 tablespoons
- Jiale chicken powder 1 scoop
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- Worcestershire sauce 2 tablespoons
- rock sugar 1 block
- salty and fresh
- fried
- half an hour
- simple
Steps for Honeyfish
1
I'll take the fish and we'll cut it down with scissors
2
Add a little bit of wine, salt and chicken powder, and a lot of ginger paste for more than half an hour
3
Get the sauce ready
4
Soy sauce: pick up the little oil pan, blow up the onion garlic first, then add the eight horns, the fragrances, the fragrances
5
Add wine, raw, old, spicy
6
Add a proper amount of water
7
Add a proper amount of ice sugar and salt, a proper amount of rooster powder, and boil
8
Getting jealous before the pot
9
Let's get the sauce out of the pot
10
Picked fish with egg rinsing, poaching, hottening the pan to 70% heat
11
It'll blow up in gold
12
Once it's all blown up, blow it up again. Out
13
Put the fried fish in the sauce
14
Plumbing with salt and oil
15
We'll just have to get the immersed fish platesHoneyfish Make Tips
The sauce tastes better in accordance with your preferences, soak longer