Red tofu fish

1

Add a proper amount of water to the pot to boil, which will be used for tofu。

2

Three-and-a-half pounds of bouquet, and four centimetres and a long section of fish bones. The fish head was cut apart half and the chin was cut into four pieces. The flesh cut off on both sides of the vertebrae is sliced into fish slices (not a knifeworker can cut a piece 4 ✕1 cm wide or a piece) and the belly of the fish bears a rough puncture and cuts into strips about 2 cm wide along the rough prick。

3

The water was immersed for two or three minutes and washed around twice, removing blood water。

4

Dry water preparation。

5

Dry-watered fish are added to a five-cm diameter spoon, half a spoon of soy sauce, two spoons of rice wine (which can be bought and made on their own, which can be learned from my recipe, which can also be used for yellow wines, wines, white wines, which are in descending order). Smash away。

6

Six or seven onions about 30 centimeters. One centimeter in diameter, about four centimeters long and four or five. Three or four centimetres of pepper, depending on their taste, choice of pepper varieties and uses, selection of red pepper at a softer point, selection of yellow rice pepper at a more stimulating point. Four centimeters long, ten or so long. About a centimeter in diameter, about two centimeters in length, about six or seven petals in garlic。

7

Cracking is enough, squirming ginger peppers, squishing about two millimeters. Dry pepper cut a centimetre long, onions cut about four centimetres。

8

A third of a spoonful of soybean bean petals in five centimetres diameter, one fifth of the amount of a sliced ginger pepper, mixed for about five minutes。

9

An old piece of tofu about 12 miles long and 8 centimetres long。

10

Blocks with a width of 4 ✕ 4 ✕ 1 cm long, to be boiled for about a minute with tofu water。

11

Put in a container to filter dry moisture. "Don't put it too long, it'll be stuck in the tofu block

12

Vegetable oil of between 50 and 100 ml is added to the pot, heats it, and shakes the pan so that it is filled with half a pan wall。

13

The tofu of the tofu which is rinsed into the rinsing water is made to fry (and the tofu crumbs are drawn on the side, so that they will not stick tofu, even if they do not move so much as tofu, and the small tips will explain the reason), and then the tofu clumsy crumbs and chowers will be made every 20 seconds or half minutes or so. (A different time, about a minute or two, depending on the fire and the amount of oil. We'll check if it's fried or not

14

It's made of gold, turned over, and it's done the same thing。

15

Micro-filtration in containers。

16

The hot pots of fire add about 200 ml of vegetable oil and heat oil。

17

Ginger garlic, add dry pepper, about 20 peppers, around eight centipede, saffron, etc. It's about 10, 20 seconds old。

18

Add a five-centimeter diameter spoon, a spoon or soy sauce for about 10 seconds, and cut ginger pepper. Half a minute or so。

19

One spoon of soy sauce, three spoons of rice wine. Flip it。

20

Water is either 1.5 to 2 litres of fresh water, and the cover is boiled。

21

• Aligning with salt of about three or four caps, depending on taste. Add fish head, vertebrae, fish tail part, three minutes first to boil the soup。

22

Water boiling again。

23

Add half a bottle of beer, join a mineral water cap, a cap of chickens, moist。

24

Join the fish。

25

Put on the fried tofu。

26

Onions are spread, covers are boiled for about two or three minutes, caps are boiled for about half a minute or so, alcohol is scattered, wheat is left。

27

Up the pan。

1. Tofu, which is rinsed with water, and tofu, which is used to draw and shake the pot, so that, after the tofu block has been released, it will not be cuddled, even if it does not move much, because it does not allow the tofu to bead to beam to beam to beam, and once the tofu has a little bit of yellow skin, it will not or will not be easily cuded. 2. Every 20 seconds or about half minutes thereafter, micro-screw the pan, or two laps, in order to prevent the frying of the tofu sticker and the long-heated boiler from frying (but most of the time, the most important is the falciparum, since the effect of the steps described in the previous 1 has largely solved the problem of the cudder). (The effect of this step was not highlighted in the recipes for red tofu and red tofu, and the reasons are detailed. 3. Other elements associated with the treatment of soybeans on both sides of the spectrum are not detailed, but are detailed in the recipes of red tofu and red tofu. 4. In red bean scavengers, bottoms are cooked, bottom soup is boiled, basically the same as in my recipes (also known as paprika) for cooking fish, except for a slight difference in order due to the difference in the timing of the cooking of the two dishes, which is not the same. 5. Other things that need to be noted with regard to cooking fish from red boilers, let's not go into detail. If you want to know more about it, look at my recipe for cooking fish, which is fine. 6. As a result of the addition of more beer, there is finally a step process to boil open and spread the alcohol to barley。