Panning bean fried fish
By VicentaLakin
The extensive application of Panning bean sauce has created a solid material basis for the formation and rise of stale and cuisine. Panning bean sauce is almost indispensable in a stylish dish, and the taste of the bean bean sauce is different. For example, "fish rice" (also known as "precipitous fish") tastes like a piece of chopstick, tastes like wax, and then eats it with a little soy sauce on the plate. That tastes so good that it's more appropriate to describe it in terms of the venom and sweetness that people say. However, this fragrance is not the fragrance of flowers, but the unique fragrance of sauce; this fragrance is not the sweetness of honey, but the unique fragrance. The famous Panning Beans, Krabs, Panning Bean Chicken, Panning Bean Bones, etc., are not free of Panning Bean。
Recipe Recommendations
- Piaokou fish art. 1
- Puning bean paste appropriate amount
- pork belly appropriate amount
- Jiang appropriate amount
- salty and fresh
- fried
- ten minutes
- senior
Steps for Panning bean fried fish
1
(b) The cleaning of the internal organs by saliva
2
Slash fish into large pieces
3
Five bouquets, ginger slices
4
And refuel in the pot, with fragrance and ginger fragrance
5
It's not like we're going to have to put a little fire in the fish, and then we're going to fry it down to two sides
6
Add a small amount of clean water
7
Two large spoons of panning bean sauce and a little frying
8
When the soup is thick, it can be fed。Panning bean fried fish Make Tips
1. No other spices are required because of the brackishness of Panning; two or five flowers must come out of oil, and then the cuisine becomes more cuisine。