Fish fragrance

By VicentaLakin

Fish fragrance
Fish fragrance. There's plenty of veggie. The fish fragrance version varies from region to region, and there is some variation in the diet. Our town, on this side, may not eat carrots because of differences in the availability or taste of food. So the fragrance of fish is made of blue. I made this version, which was learned at a restaurant in high school, because the restaurant was an open kitchen and the customers could see the cook's cooking show. I used to love it, more often, more often, more often, and then I learned. It's sour, sour, sour, sour, sour and sour. A popular Kawakawa classic。

Recipe Recommendations

  • Lean hind leg appropriate amount
  • fungus appropriate amount
  • green bamboo shoots half a
  • Xiaohong pickled pepper three or four
  • Jiang appropriate amount
  • garlic appropriate amount
  • pepper appropriate amount
  • green onions a
  • bean paste appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • sweet potato powder appropriate amount
  • vinegar appropriate amount
  • white granulated sugar appropriate amount
  • chicken essence appropriate amount

Steps for Fish fragrance

  • 1
    Prepare the food, half a root, one onion, three or four peppers, a proper amount of garlic, a pig's back leg of 10 and 10 and four cubic centimetres, dry wood ears with hot water
  • 2
    Onions cut round, ginger and garlic sliced, pepper cut
  • 3
    Moose, twirl, twirl, twirl, twirl
  • 4
    Pickles: Sprinkled caps, gravy caps, and soy sauce. Jealousy bowls: vinegar three, half a soy cap, half a sugar cap, one and half a wine cap, about two or three caps of red potato powder, about six caps of clean water, chopping up peppers, modulating
  • 5
    Hot pots are good for gas, not too little. Pot
  • 6
    The fire joins the ginger peppers, the bean bean bean bean bean canopy on about two or three caps, and a minute or so. Hong
  • 7
    Turn it on the fire and let the silk slip
  • 8
    In about a minute, after the slip, there's a spare
  • 9
    Swimming oil
  • 10
    Join the mussels, the green silks, a minute or so
  • 11
    A little salt, a minute's worth of fire
  • 12
    I'm going to add a smooth twirl
  • 13
    Join the onion pellets
  • 14
    Joining the Jell-O bowl for about a minute
  • 15
    Turn off the fire and warm the chicken
  • 16
    A plate of vegetables

    • Fish fragrance Make Tips

    1. Many of the restaurants or cooks in our small town need bean veal sauce, with the exception of fat meat, with a small amount of bean veal paste and some fragrance in their cuisine, so that the swarm tastes more intensely. Meat wiring, counter-tangular, musculoskeletal fibers, so that they are not easy to fire, wood. 3. Fish fragrance is sweeter than sour, with a proper amount of fresh water, and over-heated sugar can completely overwhelm the staple food. 4. Jealousy is only put in when it's coming up. It's too early for meat to taste. I'm losing my taste. The smell of fish comes from sugar vinegar and peppers, which were used by Chongqing Sichuan to make soy sauce. 6. The only salt required for wood and cyanide is for wood and cyanide, as there is soy sauce, pepper and soy sauce. 7. When scrambling meat, the oil is not too low, the temperature is not too high and the pot is too sticky。

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