It's a scab
By VicentaLakin
The Japanese are particularly fond of gillfish, either in small restaurants or in high-quality dailies, where they are sushi, steamed, fried, fried, baked, boiled, all kinds of practices keep me from talking, and they bring you a delicious, spicy fish from a Japanese family table。
Recipe Recommendations
- Spanish mackerel half a
- green onions half a
- water 200cc
- miso 2 tablespoons
- wine 3 tablespoons
- mirin 2 tablespoons
- sugar 1 tablespoon
- soy sauce Half a tablespoon
Steps for It's a scab
1
It's all that's left of the onions, and the rain hasn't gone out to buy them, and it's better to use the onions, the onions, the finished products。
2
The gill cut the cross line。
3
Onion cut, onion strap white part best。
4
Water in the pot。
5
It's hot, Japanese cooking is usually sweet, so if you don't like it, you can cut it down。
6
Onions down, ginger, fish。
7
Fire, boil for five minutes, without a lid. I've got a blistering one that I can make in the country if I don't have。
8
Add odor。
9
It's hot in 10 minutes。
10
No salad today, because it's raining, it's not going out, it's using all the food available in the fridge。
11
The smell of thick sauce comes with the beauty of the fish, and the rest of the soup is put on rice, so I go back to my childhood, remember, when I used to eat rice with fish soup, and I could eat a bowl with the fish that my mother caught. Squids taste like happiness to me! Let's do it tonightIt's a scab Make Tips
It's on fire, slow stew, no oil. Watching for the Emmy News, any questions, please leave a message