It's hot

By VicentaLakin

It's hot
I'VE BEEN IN LOVE WITH FISH LATELY, AND I'VE BEEN EATING FISH FOR WEEKS. SCRAMBLED FISH CHIPS, SOURFISH, POST OFFICE MACKEREL, AND TODAY'S HOT CORSET. FROM THE HERRING TO THE GRASSFISH, TO TODAY'S HERD, EVERY FISH CAN TASTE ITS OWN FEATURES AND FLAVOR. [WELCOME TO CONVERSATION FOODS, SEARCH FOR MICRO-INTELLIGENCE PUBLIC: "THE FUN VEGETABLE HOUSE" OR DIRECTLY ADD EJM 2467] THIS MOSAIC TODAY USES TRADITIONAL STEAMING METHODS, WITH FRESH AND FRESH JUICES, SOUR APPETIZERS. THE FINENESS OF THE FISH (BUT WITH MORE THORNS), RED PEPPERS, GREEN ONIONS AND FRAGRANCES, WHITE GARLIC, APART FROM THE COLOURS AND THE SENSES. IT'S A GOOD CHOICE WHETHER IT'S A CUSTOMER OR A PERSON. ALL RIGHT, LET'S GO STRAIGHT AHEAD。

Recipe Recommendations

  • crucian carp art. 3
  • millet spicy 10g
  • onion 3 pieces
  • coriander 1 piece
  • garlic 2 cloves
  • laojiang 8g
  • soy sauce 15g
  • Fresh spicy dew 10g
  • red oil 20g
  • pepper oil 5g
  • mature vinegar 6G
  • sesame oil 3 drops
  • salt appropriate amount

Steps for It's hot

  • 1
    Getting raw materials ready in advance, saying, "It's better to choose two to three."
  • 2
    Clean up the mackerel, remove the scavengers, and put them in the steam pot
  • 3
    Sliced garlic, ginger, spicy rice, cut flowers, fragrance to be used
  • 4
    Take the fertilizer out of the plate. Internal
  • 5
    Psychic, fragrance, onions, garlic paste, ginger rice, sauce, fresh spicy dew, red oil, pepper oil, corny, perfume, salt mixed into juice
  • 6
    You can eat with a little fragrance on the surface of the scallop

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