Jealousy yellowfish

By VicentaLakin

Jealousy yellowfish

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Steps for Jealousy yellowfish

  • 1
    Scratch the big yellowfish, remove them, clean them up
  • 2
    At the fin, cut straight to the bone
  • 3
    And push it across the fish eye
  • 4
    One inch and two minutes from the cut, then the first step is repeated, and the first step is pushed to one inch, with a point attached to the fish (with a knife, never cut off), as shown:
  • 5
    So, cut the fish on both sides of the body, cut the big yellowfish like this, then put salt and wine on the inside and out, and make a little pickle
  • 6
    FIND A BETTER PLACE TO TAKE PICTURES, SO YOU CAN SEE IT
  • 7
    Carrots, mussels, fragrance slices, garlic chops, onions
  • 8
    We'll cut the raw materials off the board
  • 9
    Turn starch and water into water paste, evenly attached to a slashed yellowfish
  • 10
    Hand-held fish tails, first blow a well-loved big yellowfish head to the skin, then slowly put the fish in the pan, then stylish the fish with a spoon and a fence, and then get the fish when it's ripe in gold (note that it has to blow to softness; otherwise it affects the taste); control the oil, and load it in the plate
  • 11
    Fill the pot with bottom oil, a proper amount of ketchup, a little bit of fried rice, and then put it in a ginger-cooked cooker, and then add carrots, muscular vinegar and sugar, so that you can taste it (note, sugar vinegar, never add water) and get it out of the pot with water and powdered water
  • 12
    I'm gonna pour the gravy on the fried fish
  • 13
    Because the pots in the house are too small, the big yellowfish don't have enough "extension" in the process of blowing up, so that their heads are so condensed, and not so big that it affects the whole shape
  • 14
    It's beautiful, it's hot, it's sweet, it's sweet, it's sweet for all

    • Jealousy yellowfish Make Tips

    The point of making sugar-eated butterfish: first, it's too demanding to cut the bones of the fish and to control the strength of the knife; second, it must be made of wine and salt (if it isn't salted, it's bad, it's bad); the paste must be even; in the case of oil, the fish must be frowned, the pan must not be too small, and the whole body must be contained; and the sugar juice must not be added. Water

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