A salty bologna
By VicentaLakin
It's been a long time since I've been a seasoned fish fan. The best fish must be evaporated in order to extract its original beauty
Recipe Recommendations
- Wild carp four
- bacon a small piece
- green garlic appropriate amount
- white granulated sugar a little
- rapeseed oil a small spoonful
- cooking wine appropriate amount
- ginger appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for A salty bologna
1
Wildfish wash the tarp。
2
Cut the chop cover。
3
In turn, beverages, salt (salt on fish to avoid salt), a little white sugar, vegetable oil。
4
Put it on the steamer, cook it and put it in the pot, and the fish is ready。
5
The fish is coming out with some garlic. You can also steam garlic。