Squidfish
By VicentaLakin
The cheesy cheesy cheesy cheesy chords, which are sour, represent the cuisine. Skinfish: containing proteins, fats, small amounts of vitamins, calcium, potassium, magnesium, selenium and other nutrients, fine meat, easy to digest. Eating the aphids can make up for children, the elderly and people who are weak and have a weak stomach digestive function, without fear of indigestion difficulties; eating the aphids has the effect of “aphids”, i.e., facilitating the recovery of tuberculosis patients; and finally, it is not hot enough and is resistant to oxidation and is an excellent choice for women who are hungry, want beauty and fear obesity。
Recipe Recommendations
- mandarin fish art. 1
- bamboo shoots appropriate amount
- white sugar appropriate amount
- ginger slices appropriate amount
- meat appropriate amount
- soy sauce appropriate amount
- Shaoxing wine appropriate amount
- green garlic appropriate amount
- fish-flavored
- burn
- half an hour
- senior
Steps for Squidfish
1
SMELTING FRESH SALOONS AROUND 25°C AT ROOM TEMPERATURE, SIX OR SEVEN DAYS LATER THE FISH SMELLED AS IF THEY WERE NOT。2
Washing and slashing knives on both sides, before drying them up into the boiler, until they are yellow on both sides, spilling a spoonful of tar。3
Leave a small amount of oil in the original pot, lay a piece of meat on the tablet and a little bit of chips, put the fish in, add soy sauce, sauerkraut, sugar, ginger and chicken soup, burn it with a fire, then turn it into a fire for about 40 minutes, and when the soup is dry, remove the garlic section, use wet starch to make a little bit of twirling, and make a pot with hot pig oil。