Squeeze the fish
By VicentaLakin
Today I wanted to eat a fish-snack, and then I bought a fish-snack, and then I wanted to eat, and I brought two more fish-snacks, and I wanted to eat four more. And then there was a pile of them and then they ate them all. ..and then there was .
Recipe Recommendations
- Wan fish brisket a
- mustard half a pack
- Jiang a
- steamed fish oyster sauce appropriate amount
- olive oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Squeeze the fish
1
The fish part, it's a little bloody, and it's gone. Ginger cheesy, the gravy is ready。2
The mackerel is cleaned (the internal membrane is to be scraped) and the leach is to be cleaned and laid on the plate. Then put on the ginger silk, then spread the squeezing。3
The water's open, the fire's evaporated for eight minutes, the fire's off. Without lifting the lid, five minutes of fumigation, take out the water that's pouring out. It's not sticky, it's hot, it's pouring on the fish, and it's pouring some tar before eating。Squeeze the fish Make Tips
The grub is salty, the grub is salty, so no salt is required. The water that evaporates, some people like it, say it's fish juice, and it's nutritious; I think it tastes like dirt, so I'm going to fall down, not fall down, be free. I'm just going to get it with gingers (so I can put more on it), no wine, no pickles, nothing fresh, so I have to buy fresh fish. If I don't eat it for a while, don't wash it, put it in the fridge with the bag, and do it when I do it, even if it's not more than 12 hours。