Vacuate herring

By VicentaLakin

Vacuate herring
The stings are low, contain abundant, digestible proteins, fats, vitamins, etc., and are corrosive, spleeny, renal and coughing. In winter, the fish is fat, the meat is white and the fish is thin

Recipe Recommendations

  • bass art. 1
  • Jiang a little
  • garlic 6pcs
  • onion a little
  • soy sauce appropriate amount
  • oil appropriate amount

Steps for Vacuate herring

  • 1
    A rinse knife
  • 2
    Chon Chee-Chee, on the paste
  • 3
    When the steaming pot comes in, it's about 15 minutes of steam
  • 4
    Cut onion flowers
  • 5
    Fifteen minutes to fire
  • 6
    Hot, hot, hot. Let the oil heat up
  • 7
    Put the onion flowers on. Change plate, long plate won't fit in the steam pan. It's just for the pictures
  • 8
    Let's smoke
  • 9
    It's hot and hot
  • 10
    OKAY

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