Favorite roasted fish
By VicentaLakin
I don't know if the group's little partners are as entangled with me, but sometimes they don't know what to eat. It seems that breakfast is just a routine formula when you rush to work in the morning and buy a little breakfast against the hungry stomach; that you have a lunch with your company's colleagues, two chords or three dishes; and that you want to put all the nutrients on dinner at night with a big meal ink and a grunt of chicken duck fish. It is estimated that this is the picture of the lives of most of the small partners, without exception, and that is the state of life that I once had. But it's starting to change slowly, three meals a day, three meals a day. It is common to hear from a friend who gives birth: breakfast is like an emperor, lunch is like a poor man and night is like a beggar. When three meals a day were given such a definition, it was inevitable that people would feel like a mission and lose the meaning of freedom. And I told myself, harshly, that there must be moderation in food and time-saving measures. It looks like it's a lot of regularity, but it's lost a lot of fun. When we manage food, we control our desires. When it comes to control, there's always something inside. Now I'd rather listen to the sound of my body, eat three meals a day, eat what I like, eat what I want, and come to relax. Friends came to our new home today and haven't had a roasted fish in a long time. I proposed a healthy, environmentally friendly, healthy family roasted fish. Friends cheered and suggested a beer. We went downstairs to buy the fish and got back to work. An hour later, a delicious roasted fish came out. I remember the roasted fish, or the roasted fish from Witch Creek and the roasted fish from Manzhou. Every once in a while, you have to order a copy of it. It's full of roasted fish, greasy skins like garlic petals of snow, vegetables of all kinds, smelling all over the street. Three or five friends surrounded by a small table, two or three snacks, a plate of peanut rice, a few beers down the belly, no problems. I've got to get to know each other. I've got to get to know each other. Tonight, there are no crowds in the streets; there are no smokes on the roads; and there are no friends with red necks who speak loudly to drink, but only friends. There are no more friends, no more friends, no more friends. Tonight's roasted fish eat not only the smell, but the strong love. This beer, I'll drink alone with you; this roasted fish, I'll share it with you。
Recipe Recommendations
- Qianyu art. 1
- pork belly 50g
- Pi County bean paste 30g
- Secret red oil 30g
- onion 30
- red bell pepper of 2
- green pepper of 2
- laojiang appropriate amount
- garlic appropriate amount
- potatoes one
- cucumber 1 piece
- kelp silk appropriate amount
- cauliflower appropriate amount
- celery appropriate amount
- tofu skin appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- pepper powder appropriate amount
- sesame oil appropriate amount
- pepper oil appropriate amount
- coriander appropriate amount
- salt appropriate amount
- salty and fresh
- roast
- an hour
- ordinary
Steps for Favorite roasted fish

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1. Preparation of raw materials in advance, onions, sweet peppers, peppers in pieces; ginger and garlic in granules; bouquets in small particles; cucumbers and potatoes in cucumbers; tofu skin in small pieces; bouquets in small pieces; celery in small portions
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The platinum is cut in half from the back and tastes like salt, wine, onions, peppers
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3. Pour water in the pot, add appropriate salt and boil vegetables in batches in accordance with the timing of cooking
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4. Leaching of boiled vegetables from the leachate to the bottom of the plate
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5. I've put in enough oil. I've got ginger, garlic, soybean, fragrance
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6. The fragrance pours into a proper amount of fresh soup or fresh water, and goes down into the cranberry slices, onions, celery bands, and is rolled in white sugar, pepper powder, pepper oil, vanilla and pepper powder
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7. Placing salted mackerel in the oven, up to 180 degrees down, 25 minutes to maturity
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8. Take the mature roasted fish out of the oven and lay it on the cooked vegetables, pour the cooked sauce evenly on the fish, so that it can be eaten with fragranceFavorite roasted fish Make Tips
The fish must be rinsed in advance, so it's salty, and the partners I like can turn to garlic, bean petals, but just change the sauce. The vegetables at the bottom can be replaced at any time according to the population. 4. Because the size of the fish is different, depending on the circumstances, in the oven, it must not be roasted with 5. The roasted fish pen is on the sauce, so the sauce is not less than that, and don't be stingy. You can try it