I'm so sorry

By VicentaLakin

I'm so sorry

Recipe Recommendations

  • flower carp appropriate amount
  • konjac tofu appropriate amount
  • parsley appropriate amount
  • pickled chili appropriate amount
  • Paozaijiang appropriate amount
  • shallots appropriate amount
  • garlic appropriate amount
  • bean paste appropriate amount
  • peppercorns appropriate amount

Steps for I'm so sorry

  • 1
    Prepare the food: I'm going to clean the fresh fish, and I'm going to wash the black membrane in the belly of the fish, so that it doesn't taste heavy。
  • 2
    Get ready for part of the sauce: clean it up, cut it up。
  • 3
    And the tacos cut in thick and thin, and boiled with a little salt twice, and drew out filters. Fish chops into two fingers wide。
  • 4
    Fish sticks and a spoonful of wine, a little pepper noodles, a little salt and salt. In 30 minutes, we'll use the starch。
  • 5
    Cranium, onions cut the little bits, pick up ginger, pick up pepper, garlic cut the silk。
  • 6
    You're in the middle of a fire
  • 7
    When the oil is 60% hot, the fish pieces of dried starch on the taste code are put into the oil pan and blown to gold。
  • 8
    We'll take out the fish sticks
  • 9
    Keep the right amount of oil
  • 10
    The soybean bean bean bean sauce is put in the fire when oil is 80% hot, and later in the silked ginger, pepper, garlic. And then you put it in the peppers, and you put it in the red oil
  • 11
    I'm going to pour a proper amount of water, just in case there's no food, and I'm going to put some wine, sugar, a little pepper in the soup, and I'm going to put the potato tofu on fire for five or six minutes, and then I'm going to make a little fish stew for 10 minutes
  • 12
    Ten minutes later, you'll be in the middle of the fire, you'll be jealous, you'll have a proper amount of chicken, you'll put the celery, you'll have the onion in, you'll pull the pot up。
  • 13
    Filled in a soup, covered in leaves。

    • I'm so sorry Make Tips

    1. Once the tofu slice is cut, it must be boiled twice with a little salt, for five minutes at a time, pouring out the water and then changing it, and drying the water. The purpose of this treatment is to remove the alkaline smell of the tofu, and the longer it is cooked, the more the Q bullets. 2. The fish is heavy and contains saline, so there is no need for salt at all. 3 Other fish can also be cooked in this way and as much as possible be selected as less fish. For more information on taro, please go to the taro garden at http://www.moyucy.com

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