Sock
By VicentaLakin
The soufflé is a delicious food on the table of the people of our northern part of the country, with two to a half pounds of fresh fish, an over-oiled and slow sugar freckles, to the taste of the cosmopolitan flesh, and the smell of cabbage and five flowers that conceals the smell of fish, which is mutually reinforcing, cosmopolitan and more suitable for cooling, especially in the winter, breakfast, with a nice meal, a hot bowl of fresh rice, with a cobbled head, long-term satisfaction, and an endless taste。
Recipe Recommendations
- crucian carp 1000g
- Pork belly with skin 500G
- Cabbage Bang 300g
- onion 100g
- Jiang 50g
- pepper 20g
- octagonal 20g
- dried red pepper 10g
- soy sauce 150g
- old vinegar 250g
- white sugar 300g
- cooking wine 50g
- sweet and sour
- crisp
- several hours
- senior
Steps for Sock
1
Clean up the mackerel and control the dry moisture。
2
Five flowers cut big。
3
Fry the gill over to a deformity。
4
The bottom of the pot is covered with cabbage with peppers, eight horns, peppers, ginger。
5
Put the fish up a layer and add a bouquet of meat to the gap。
6
We'll build a cabbage gang, we'll put another fish in it, we'll build a cabbage gang, we'll repeat it twice。
7
Add onions, pour sauce, wine, old vinegar, sugar, salt, two bowls of fresh water。
8
Put a plate on it, burn the fire, slow it down for two hours。
9
Okay。
10
A recent map of fish head and bones, fish bone and broccoli tasted, and the entrances melted. Breakfast one, great。Sock Make Tips
The fish is unfrozen and intact. The cabbage gang was set up at the bottom of the pot to prevent the end of the pot. The purpose of pressing the plate is to prevent fish from rolling with soup and preventing fish from breaking. If the fish is deformed, each fish can have a cabbage leaf. The last time there's less soup, the more vigilant you are, the more you look, the less you can get。