Kang-seok
By VicentaLakin
Spicy fragrances, tanned。
Recipe Recommendations
- mouse fish art. 1
- Zai Jiang
- onion 1/2
- shallots 10 piles
- rapeseed oil 1/2 tablespoon
- cooking wine 3 teaspoons
- bean paste 1 teaspoon
- cumin powder 1 teaspoon
- vinegar 1/2 teaspoon
- white sugar 1/2 teaspoon
- garlic
- pickled sea pepper 1 handful
- laojiang a little
- chicken essence a little
- pepper a little
Steps for Kang-seok
1
(b) Not to head, not to go all the way2
After the clean-up, a cross is drawn on the fish, which is pickled to the point with ginger, onions and wine。3
Slice a cap, onion chops, fingering ginger cutters, little onions cut。4
(a) The oil is on fire and both sides of the fish are blown up5
Get the tar out。6
(b) The pouring of excess oil, garlic, peppers, soybean bean bean sauce, sugar, peppers, ginger-sniffed incense7
(a) Infuse fish, and flood them8
Burn the fish for about 10 minutes and fish into the plate9
Onion pouring, chickening, vinegar fried10
And pour on the fish the soup, and it is powdered11
Put on the onions12
Just a little hot oil on the onions。