The dry silverfish
By VicentaLakin
Recipe Recommendations
- Silver pomfret art. 4
- flour Xiao Xu
- salt 3 grams
- cooking wine 5 grams
- vinegar 2 grams
- chicken essence 0.5 grams
- onion 3 grams
- pepper powder 1 gram
- peanut oil several
- Jiang 3 grams
- salty and fresh
- fried
- an hour
- simple
Steps for The dry silverfish
1
The mackerel is well handled, the varnish。
2
Salt, wine, vinegar, ginger onions, chickens, peppers for an hour。
3
Remember to flip in the middle。
4
Dry flour ready。
5
The boiler oils, the guacamole rolls down in the dry flour, and the oils blow up。
6
One side of gold and yellow, turn over。7
It'll blow up to two golds。
8
Get the plate out。
9
Looks like gold, fragrance。