Fish fragrance

By VicentaLakin

Fish fragrance
Fish fragrance, which contains sweet, salty, acid, spicy, fresh, fragrances, raw materials and fish without a trace, but which clearly eats fish, is amazing! Maybe that's what made this famous canal a country that's not bad. All kinds of fish fragrances that have evolved from the classic fish fragrance taste are excellent, fish apricot mushrooms have been made, fish fragrances have been tasted today, soft and smooth, with a bit of flint, salty and spicy, but fish fragrance has come out of their noses, and taste is no less than fish fragrance。

Recipe Recommendations

  • Zizania appropriate amount
  • carrots appropriate amount
  • fungus appropriate amount
  • the pepper appropriate amount
  • Pi County bean paste appropriate amount
  • chopped pepper appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • mature vinegar appropriate amount
  • white sugar appropriate amount
  • chicken essence appropriate amount
  • starch appropriate amount
  • vegetable oil appropriate amount
  • cooking wine appropriate amount

Steps for Fish fragrance

  • 1
    It's a twirl。
  • 2
    Black-mucked hair, carrots and peppers。
  • 3
    The soy sauce is cut, the pepper is ready, the garlic is cut。
  • 4
    A little water starch is prepared, two large spoons of raw, one large spoon of wine, one large spoon of sugar, two large spoons of vinegar, two large spoons of fresh water, and a little bit of chicken contortion are available。
  • 5
    The boiler heats up with vegetable oil, and then the fragrance of the paste goes down to the soy sauce and pretzels. Out Red Oil
  • 6
    It's not like I'm going to die。
  • 7
    I'm going down to carrots, mussels, peppers。
  • 8
    It's all right。
  • 9
    And pour down a little water starch, so that the fabric is evenly wrapped on the surface of the food。
  • 10
    Completed Chart

    • Fish fragrance Make Tips

    Fish sauce is adapted to its own taste. The soybeans and peppers are salty and no more salt. 3. Water starch joins at least once, but not once。

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