Soy and yellowfish
By VicentaLakin
Yellowfish are well suited for having elderly people and children at home, and they are tender and small in size and smelly and easy to eat. Most freshwater fish are now afraid to eat more, are heavily contaminated and are more comfortable than seafish。
Recipe Recommendations
- yellow croaker art. 1
- small red pepper appropriate amount
- small green pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- oyster sauce appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
- medium spice
- burn
- half an hour
- ordinary
Steps for Soy and yellowfish
1
Cyan, chili, onions cut, ginger slices, garlic cut into garlic
2
(b) Cleaning of the yellowfish fish and plastering of the small half a spoon of salt for 10 minutes
3
70% of the boiler is hot, and the salted fish is slow to fry
4
(a) Frozen plates of gold and yellow on both sides
5
Hot and hot in the pot, with a ginger chip on it
6
(a) Cyan, red pepper, garlic and paste, which are then added to raw, platinum oil, salt, sugar, white pepper powder, chicken roasted and burned with half a bowl of water
7
When the water goes out, it's put in a roasted yellowfish for 10 minutes
8
The rest of the water from the pot is poured on the yellowfish
9
The finished chart。Soy and yellowfish Make Tips
Squidfish are tender and do not need to be pickled on their backs; they are less salted because of their oil and raw pumping。