A casserole
By VicentaLakin
In cooking, it should be easy to make fish, but it's really hard to pack fish. The least I can do is pack fish, so I never kill fish. You want to eat fish, go to the market, make sure the fish-sellers are ready, then go to the fish tablets, open up the insides, go to the fishards. Sometimes he's given a straight cut. Today's daughter is eating sourfish, which can't be cut in time, but can cut the head off and break it out of the middle. And of course this is to be done with the fish-seller, who says: 'Is it me or you that make fish' It's a simple task for me to wash the fish at home. So the lazy eaters can pack everything up when they buy fish like me, and then buy a bag of sourfish sauce from the supermarket, and then make a simple, delicious sour fish in a minute. The sour and sour, spicy, good summer food。
Recipe Recommendations
- carp
- Pickled fish seasoning 1 bag
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- red pepper appropriate amount
- vegetable oil 100g
- water
- pepper appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- hot and sour
- stewed
- three-quarters of an hour
- simple
Steps for A casserole
1
Get the garlic, ginger, chili2
From the back of the fish to the fish bone, the fish slices down, and then the fish slices into little pieces. With a proper amount of wine, pepper powder, a little salt, a proper amount of starch3
Cut the bone out of the fish, and then use the wine, salt, pepper for a while4
Hot, hot, about 100 grams of vegetable oil5
Sourfish, turn on the sauce and pour it into the pot for a while6
Put the fried sour in the casserole, put it in about 2,000 grams of water, burn the fire7
Put it in another combo bag and put fish bones in the pan, and a fire stew for five minutes8
Then put the pickled fish in the pot, burn the fire, cook it up9
ANOTHER FRYING PAN, A PROPER AMOUNT OF VEGETABLE OIL, PEPPER PEPPERS, AND SOME ONIONS WHILE IT'S HOT ON THE SOURFISH10
Done