Beanfish

By VicentaLakin

Beanfish
My little baby eats fish, all kinds of cooking come to Japan and learns that fresh fish in the morning can stoke, and then at night they'll bake fish, remove their internal organs, fish scales, with two knives on their backs and with salt; after the next day the fish will be cooked, soy sauce, odour, and sugar 1:1:1:1 slice the two gingers, boil the cow, boil the fish, and then put it in, boil it and turn it down a little bit

Recipe Recommendations

  • Piaokou fish
  • douchi several grains
  • Fuzhou bamboo shoots silk appropriate amount
  • soy sauce appropriate amount
  • wine appropriate amount
  • white granulated sugar appropriate amount
  • Jiang two pieces
  • dried chili a little
  • garlic two pieces

Steps for Beanfish

  • 1
    Prepare the material
  • 2
    Hot pots of cold oil, a few salts of salt before you get out of the fish
  • 3
    Let's fry both sides
  • 4
    Prepare silk, soybeans and water
  • 5
    The two-faced fish pour into the soybeans that make good wine and water, with silk, a little soy sauce, sugar, boiled and turned for five minutes
  • 6
    Let's load up and eat

    • Beanfish Make Tips

    The bean tastes salty, the more salty the bean is, the more sauce you want, the sweeter it is, the sweeter it is. Thin is a flavour of Fukuo. I don't know what fish must be in all kinds of slides。

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