White fish
By VicentaLakin
Recipe Recommendations
- fish 1 kg
- octagonal half a
- Jiang 4 tablets
- garlic of 6
- cinnamon 1 small piece
- geranyl 2 tablets
- dried chili of 2
- cooking wine a small spoonful
- vinegar a small spoonful
Steps for White fish
1
The preparation material, the gillfish (a pound) removes its tail, and a few blades (the white must be the gill) are essential because of the fragrance of the fish itself, which cannot be added much, the eight-and-a-half, and the ginger four. Garlic, about six, chili, two, a little piece of cinnamon, two slices of vanilla, one cilantro。
2
THE HOT POT IS HOT AND HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT, IT'S HOT。
3
Coughing pots, with garlic, eight horns of cinnamon, followed by ginger pepper leaf (if there are peppers, let's blow them up and filter them), and fish shakes a few times, pouring a small spoon of wine and vinegar (a little less) on the side of the pot, which tastes badly, then adding water。
4
With open water, inundation of fish (about two copies in 20 minutes), double water, possibly a little more at a time, meat and soup (which must be watered and entered in instantaneously), a fire boils, and then a little flaming pot is 15 minutes away from the top, salt is added in 10 minutes (salt must be adequate), taste is good, and the fish is turned over。
5
One minute of juice in a fire, and if you have fragrance, you can boil in two or three minutes. The salt can't be tasted much when it's just added, because it's not tasted yet, and the fire's juice is for taste and fortified, and if it tastes good, it doesn't have to do that。White fish Make Tips
Garlic smashes up good, doesn't smash up, the skin is yellow, it doesn't rot。