The steam cellar smells like spicy fish
By VicentaLakin
Vacuum spicy fish: the same evaporation, different taste. It's sour, sour, sour, sour. Pick a slip of fish, and the smell rises for it. It's got a tongue. When the fish's flesh spreads under the tender touch of its tongue, it is sour and smooth that it takes over the mouth space like a thousand horses, like a gushing of bamboo and a piling of mountains. The juicy tastes, the fragrances, the respirations. Nor is it possible to quote the ancient verse, "No sound, no sound, no sense of complete absence " , without adding any spices and spices。
Recipe Recommendations
Steps for The steam cellar smells like spicy fish
1
They're fresh, they must be live。
2
Clean up inside and outside。
3
Swords are replaced with salt and dryed to even the inside and the outside, including the mouth of the knife. If you like, you can pull a knife on the back of a fish。
4
A ginger blade is inserted into each knife, the rest is lined up in the fish ' s belly and three to four whole onions in the fish ' s belly. Handle beers or mineral pickers for 15-20 minutes。
5
The fire is open for 6 to 10 minutes, 6 minutes, 8 minutes medium and 10 minutes recommended for elderly children。
6
Spill the cuisine and the onions。
7
Scrambles of spicy peppers, and a little water drying with a little beer and a boiled pan on the spices。
8
Done。The steam cellar smells like spicy fish Make Tips
The course, which is to be completed within 30 minutes from the killing of live fish to the steaming recommendation, recommends the use of reconciling oil, peanut oil and soybean oil. There is no need to worry that salt is too heavy, and most salt is immersed in beer. The salt is meant to tighten the fish, and the salt is meant to increase the taste. It is recommended that three chopsticks be placed beneath the fish, and that the hotter, evener taste of the fish. You don't add anything to it. It's not food, it's..