Beanfish cabbage

By VicentaLakin

Beanfish cabbage
Vegetables in winter are not as numerous as summer varieties, individual vegetables are expensive, and in the north, the season is best marked by cabbage and potatoes. In fact, cabbage is popular with flowers, and the food is well matched and the simple hand is delicious. The most common thing she says is that you don't love a lot of vegetables, you don't really love it, you don't do it. For example, a lot of people love old godmothers, so they cook with old godmothers, and so does the little cabbage they share today, but I don't use old mothers. I use soyfish cans, but it's a 70-year-old recollection, and the best is fish cans. Now, even if the conditions are right, they're popular. We used to use fish cans for cooking, which tasted like a good meal, and left a box of cuisine without salt and no extra sauce, and ate everything。

Recipe Recommendations

  • pakchoi 260g
  • Black bean fish 120g
  • garlic 4-merous
  • vegetable oil appropriate amount

Steps for Beanfish cabbage

  • Make Beanfish cabbage step 0
    1
    Get your food ready. Pickles go to root, water wash, dry water spare; and open the cans of soyfish (powder is sharp, be careful not to scratch)。
  • Make Beanfish cabbage step 1
    2
    The cabbage slices; the beanfish is torn to pieces; the garlic goes to the skin and slits the end。
  • Make Beanfish cabbage step 2
    3
    Vegetable oil in the frying pan, 40% hot, garlic paste。
  • Make Beanfish cabbage step 3
    4
    Put the cabbage in the sauce。
  • Make Beanfish cabbage step 4
    5
    When the cabbage changes colour, the bean bean bean is cooked, and the cabbage is ripe enough to turn off the plate。
  • Beanfish cabbage Make Tips

    Mom's little paste: 1 and soyfish and a lot of vegetables are special, and the cabbage in the diet can be replaced with other vegetables, such as artemisinin, sweet potatoes, etc. The fish cans themselves taste salty and need no more salt。

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