Red-hot bass

By VicentaLakin

Red-hot bass
THE HERRING IS A RELATIVELY COMMON SPECIES, BROADLY DIVIDED INTO FRESHWATER HERRING AND SEA BASS, AND I EAT MORE OF IT. IT'S FINE, NOT EXPENSIVE, AND CAN BE USED FOR EVAPORATION OR RED BURNING. THE HERRING CONTAINS NUTRIENTS SUCH AS PROTEINS, FATS AND CARBOHYDRATES, AS WELL AS VITAMIN B2, SOOT ACID AND TRACE VITAMIN B1, PHOSPHORUS AND IRON. IT'S A BEAUTIFUL SYMBOL...

Recipe Recommendations

  • Freshwater perch art. 1
  • Jiang appropriate amount
  • onion appropriate amount
  • spicy sauce 1 scoop
  • salt appropriate amount
  • chicken powder appropriate amount
  • cooking wine 3 scoops
  • pepper appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount

Steps for Red-hot bass

  • 1
    Take a bowl, put in a proper order of ginger and onions and add three spoons of wine. Grab a few
  • 2
    Squirts are cleaned up and rinsed with onions for 15 minutes
  • 3
    Chon and garlic are the end
  • 4
    In a hot pot, a little frying
  • 5
    It's made of gold on both sides
  • 6
    It's hot in the pot
  • 7
    And a spoon of spicy sauce
  • 8
    With appropriate amounts of fresh water, salt, chicken powder, pepper powder, raw, old and burning red sauce in the pot Open
  • 9
    I'll put them in the pot. I'll put them on top and turn them over
  • 10
    Finally, the fire will gather juice until the soup becomes thicker
  • 11
    Completed Chart

    • Red-hot bass Make Tips

    One, well-treated onions coated with their own made ginger onions, pickled for 15 minutes, which is a good way to remove the spicy 2 and make a small fire when they're in a boil, which will make sure that the body of fish is enough to be ripe for 3 and that a proper amount of pepper powder will taste better, and that the colour of the product will be better with the appropriate constant color. Look

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