Zephyr
By VicentaLakin
What if a special dish that suits a girl who wants to lose weight in the summer but can't keep her mouth shut? What if you want to eat hot, but you want hot pots, roasted fish, roasted vegetables and too fat and too fat? Sister Mo has come to offer you a perfect interpretation of the steamed poach that makes you an addict, but not a fleshy one
Recipe Recommendations
- crucian carp 1000g
- zijiang 30g
- green onions 30g
- coriander appropriate amount
- garlic
- pepper 30g
- red pepper of 5
- soy sauce appropriate amount
- olive oil appropriate amount
- white sugar appropriate amount
- Teng Jiao appropriate amount
- salt a little
- chicken essence a little
- medium spice
- steamed
- ten minutes
- ordinary
Steps for Zephyr
1
Washing fish with large onion leaves and cleaning with wine for five minutes
2
Onion-slice chimpanzee chili stings with peppers and peppers + vine oil + edible salt + olive oil + sugar + garlic + a little pure water reserve
3
Wash the salted fish and slash the back of the fish
4
Put the fish on the bottom of the plate with the rest of the ginger and onions and put it on the right seat of the plate with red and peppers on the sauce that was previously picked up
5
Take out the remaining red and green peppers on the plate with a little edible edible oil and hot oil
6
You're looking at the delicious stench of veggies