Creamed yellowfish
By VicentaLakin
Creamfish are fresh, with no little thorns, and they're good for all of us
Recipe Recommendations
- yellow-bone fish 500G
- Jiang a
- garlic two cloves
- coriander two
- onion two
- red pepper several
- cooking wine a spoonful
- soy sauce a spoonful
- salt appropriate amount
- oil appropriate amount
- chicken essence appropriate amount
- medium spice
- fried
- ten minutes
- ordinary
Steps for Creamed yellowfish
1
Okay, there's no step map. Read the text2
First, clean up fresh cedar fish and rub it for 10 minutes with a little salt3
Pickles are prepared with all other materials: red pepper slices, ginger garlic slices, onion slices, fragrance slices4
A hot pot, a lot of oil, a fragrance of ginger slices when it's 70% hot, and then a piece of salted chord fish in the oil pan to make the charred yellow5
Blasted stench fish get the tar out of it and pour out the extra oil in the pot. Out6
Save the bottom oil in the pot, put down the garlic slices, blow up the spicy pepper and pour it into the fried custard fish, then cook up the wine and the raw, and add a small bowl of water to boil7
A minute after cooking, the fire gathers juice, and a few chickens are put in when the soup is dry8
I'll pay for the plate and put the fragrance on it