Nemmon eats herring

By VicentaLakin

Nemmon eats herring
It's the West Nemon's fish-eating practice. It's for living riverfish. No smell, salty。

Recipe Recommendations

  • carp 1200 grams
  • tofu 250 grams
  • soy sauce 1 spoon
  • onion appropriate amount
  • vinegar 2 spoons
  • garlic sauce 1 spoon
  • salt 1 spoon
  • pepper 15-20 one
  • octagonal
  • fennel 0.5 spoon
  • geranyl small amount
  • tangerine peel small amount
  • Jiang appropriate amount
  • garlic appropriate amount

Steps for Nemmon eats herring

  • 1
    Fish must be prepared for onions, ginger, garlic, peppers, eight horns, fragrances, leather, aroma (essential), sauce, vinegar, salt, garlic sauce
  • 2
    Carp, tofu. Carp with tofu
  • 3
    1, hot pots, with a small amount of pig oil (not replaced with five flowers), with spices such as peppers, and with a blowout of the scent. Two, the onion onions in the pot. Three, put in garlic sauce, mainly for good color, and fish is red soup, but not spicy。
  • 4
    When the smell of sauce comes out, the amount of vinegar is probably two spoons. The effect of vinegar is to keep the fish in a slow stew and keep it tight and not loose。
  • 5
    When the vinegar is put in, water is added to prevent it from becoming volatile. At the same time, the precipitine is loaded into the saucer box and placed in the pan。
  • 6
    The water is open, and because of the size of the fish bought, slices are put in. If the water doesn't pass the fish, it'll be in tofu in 30 minutes. Go on and cook 30 more。
  • 7
    When the soup is scarce, the fish come out of the bowl and pour into the cuisine. Fish is strong, salty, little sour。
  • 8
    The rest of the soup, the water, the cuisine, can be mixed later. It tastes good。

    • Nemmon eats herring Make Tips

    One, fish must be added to the aroma, and to grow. 2 No first-hand cook knows the amount of salt used, a pot of Tongan thumb. Three, so fish, no slag。

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