The fragrance bouquet
By VicentaLakin
Recipe Recommendations
- yellow croaker art. 1
- douchi 1 scoop
- green pepper 1 each
- salt appropriate amount
- sugar 1 scoop
- cooking wine 2 tablespoons
- soy sauce 1.5 spoon
- octagonal one
- onion a little
- Jiang a little
- garlic 2 cloves
- cooked pine nut kernels a little
- pepper 1/2 scoop
- water starch a little
- red pepper appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for The fragrance bouquet
1
Onions, ginger, garlic, crumbs, cyanide, chili. Yellowfish killed and washed。
2
The bottom of the pan is polished with ginger, the hot pot is cold, and the fish is fried to two sides。
3
Pull out the backup。
4
Save the bottom oil, and the little fire will have an oak and a bean。
5
Add ginger and garlic paste。
6
Inflows of wine, sauce, sugar, hot water, salt, pepper fire are boiled。
7
It's about seven to eight minutes after the roasted yellowfish boils and turns the fire and covers it。
8
As soon as you get less soup, you can add green and red peppers for a moment。
9
Pull out the yellowfish plate。
10
The soup left in the pot is pouring into the starch and making it thin。
11
On the yellowfish。
12
Just put onions to shreds and pine。
13
The finished product。
14
The finished product。
15
The finished product。