Squidfish
By VicentaLakin
This is a very special home dish. Tastes good and has a very good diet. I used to hang it up and run it again and then cook it. It tastes delicious。
Recipe Recommendations
- silver carp a
- konjac a
- green onions a
- pickled ginger appropriate amount
- celery second root
- eggs second
- green pepper second
- pickled pepper appropriate amount
- starch 3 spoons
- spiced powder half a spoonful
- pepper noodles a little
- white pepper a little
- soy sauce half a spoonful
- oyster sauce half a spoonful
- steamed fish oyster sauce a little
- soy sauce a little
- cooking wine half a spoonful
- salt a little
- blending oil a spoonful
- bean paste a spoonful
- chicken essence a little
- rapeseed oil a spoonful
- salty and fresh
- braised
- half an hour
- simple
Steps for Squidfish
1
Fish chops big, with fresh water, ginger, wine, and a sip。
2
The starch, the eggs. The water's turned into a mess. Evenly mixed。
3
Add your favorite dry powder. I've got a five-carb, pepper noodles and a little roast powder. Put it in the paste and keep mixing。
4
Fish is clean. Hang on. Ten percent still。
5
The ingredients are good。
6
Half the oil in the pot is half the vegetable oil. Blow this fish with a little fire. Stand by。
7
Oil on the bottom. Put it in the soybean sauce and the little fire makes red oil。
8
Prepare the casserole. The bottom of the pot goes to all the ingredients in figure V. Put the fish on the ingredients。
9
Put the pepper on the surface. Good bean petal sauce。
10
No pleasant water. White pepper. Live, old, steam fish oil. And the pelican fire boiled。
11
Turn the fire, put it into a spell, boil it for half an hour. Put a little chicken。
12
I put some ham in it today. Pick up the pot, throw the celery leaves。