I'm not sure
By VicentaLakin
There are many practices, ranging from evaporation, dry burning, onions, sugar vinegar and so on, and different practices have different tastes. The gillfish are young and unscathed, well nourished and suitable for all age groups. Small fish are alive today to share with you the practice of an aphid and prefer to collect it。
Recipe Recommendations
- Pomfret art. 1
- onion 1 segment
- Jiang 3 tablets
- garlic 3 petals
- salad oil 20ml
- Cumin meat sauce 1 tablespoon
Steps for I'm not sure
1
Prepare a catfish with a knife to cross the surface after removing the herring and internal organs。
2
Heated with salad oil in the pan, and then fried to gold on both sides。
3
Move the moustache to the side, and then put it in the ginger garlic, and then add a proper amount of chord sauce。
4
Put in a proper amount of fresh water, so that the water doesn't run past fish, and then boil it for half an hour after the fire。
5
The stew is almost done, then the fire gathers juice until it's sticky。
6
The finished chart。