Beer and sunfish
By VicentaLakin
The sunfish after the decapitation, which looks like an African urchin, tastes several times better than an African urchin. It's full of big pricks, thick and tender, which are used to make soup, fragrance or fresh steam. The sunfish caught in this season have lots of fish in the abdomen, and they slip. My family's favorite thing is to put a beers in after the fragrance, and every time it's done, it's all over the compound, and everyone knows that my family is catching sunfish again. Let's see what we can do
Recipe Recommendations
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Beer and sunfish
1
Get your food ready. The sunfish shaving first. Don't throw their eggs out。
2
Sliced onions, ginger-sliced, pepper-sliced little bits, not spicy。
3
Beers, salt, soy sauce, cortex oil are evenly provided for cooking in the back canteen。
4
Hot pots, oils in the pots that are quite high, preventing sticky pots, so that the sunfish are dried up in the pots for frying, preferably with no sticky pots, so that they do not sticky bottoms。
5
It's all covered in gold. Don't overfried it。
6
Cracked ginger, onions, peppers, garlic, and a little fire to the scent。
7
It's about eight minutes before the beer is boiled. It's a good time for a pot of juice
8
It's delicious。