I've got a pan for the big yellowfish
By VicentaLakin
Yellowfish have two types of “big yellow fish” and “small yellow fish”, with large yellow fish being fat but slightly older, and small yellow fish having a soft but slightly more stale taste. The practice of yellowfish is numerous, and can be considered delicious in sugared vinegar, minnowed fish, fried fish, vinegar fish, pinefish (i.e. squirrel yellowfish), fish crumbs, fake crab meat, fried fish, red-burned fish, yellowfish drums and pretentious pheasant fish. Home-made yellow fish, mainly "cooked" , is like garlic petals, which are better than fresh water fish, and make a big yellow flower with soy sauce and soy sauce。
Recipe Recommendations
- big yellow croaker a
- black bean sauce 1 scoop
- Pi County bean paste 1 scoop
- peppercorns of 4
- octagonal of 2
- onion half a
- garlic one
- soy sauce 1 scoop
- cooking wine 1 scoop
- salt a little
- chicken essence a little
- oil 3 scoops
- water appropriate amount
- Jiang a
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for I've got a pan for the big yellowfish
1
The big yellowfish packs clean, clean and controlled water, and it is best to wipe it with kitchen paper and save the oil from the oil spill。2
Get ready。3
The pan is oiled, the fish is cooked down, and a little fire is covered with a lid on the spill。4
It's two sides of it. It's wine, raw, garlic, eight horns, peppers, soy sauce, soy sauce。5
Add water and salt to yellowfish。6
Turn the middle and adjust the fire。7
Sprinkle the casserole。8
The finished chart。