Fish bone soup

1

White radish, 10 centimeters in diameter, 10 centimeters high, half

2

Three to four pounds heavy, head, ridge, almost four or five centimetres long. The fish head is split in half, then the upper and lower jaws are split into four pieces, and the wine is added, and the soy sauce is smoothed around 50 ml each for about 10 minutes. I used it to cook fish

3

Carrot cuts between 8 and 10 centimetres long, two millimeters thick silk, ginger cheesy. Three or four centimetres long, two little red acid spicy peppers and two centimetres long onions. The paprika's obnoxious。

4

It's about 200 ml

5

Fish bones filter out pickled water, and fish bones flip in hot oil for about a minute or two. It's called the oil pot, one of the most common ways of doing it by the riverside, just like the soyfish, which is more effective than drinking. After the blast, the oil was filtered out for his use and I used it to cook fish。

6

Clean up the pot, add about one and a half litres of fresh water, add about ten gingers, half a cubic centimetre of saffron, around two petals of eight, peppers. Boiling

7

Then add the fish bones after the oil is filtered, and radish boils for about two minutes. "I don't like oily yellow floating on the surface, using hot water that happens to have no fish bones, flushing one side, filtering out water that can be used to make other fish and vegetables."

8

Add onions to flatten and cook for a minute or two

9

Pick up the pot

1. I feel that rice and yellow wine are slightly more effective than wine. 2. Detachment II, detoxification, frying, frying fish in high temperature oil, which can be detached. 3. Detachment is the only way to absorb the odour, which is to absorb the odour, so that it does not become odoury, but rather produces another unique taste. 4. Detachment, detachment and sour vegetables absorb a portion of the odour, as does radish, may instead produce another unique taste by absorbing fish. You know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you know, you guys, you know, you know, you know, you know, you know, you know, you know, you know, you know, you, you know, you, you know, you know, you know, 5. There are also the most common spicy or pepper onions, such as ginger, which do not have a single effect, usually pick at least one, the last ones, and choose one or both. 5. Extra-curricularly, sour vegetables are broadly divided into two categories, one pickled, one bubbled, one fish suitable for bubbles, and one salted white (plumbled meat) suitable for pickled. 6. The role of the gascan in the course of this dish is one that is important, as well as one that is important in order to make soup that can produce white soup quickly (and one that is long enough to produce white soup, which is older). Some of the proteins are easily removed from meat fibres to soup, so it can come out quickly. 7. Not to float in oily yellow on the surface, using hot water that happens to have no fish bones, to flush one side and filter out oil, which can be used for other fish and vegetables。