I've been cooking my mouth
By VicentaLakin
Sniffling fish are fine and easily broken in stew, so it is not appropriate to cut a knife in a fish. There's more onions for this "home-cooked sip" — one to smelt, the other to get on the bottom of the pot to avoid sticky pots, and to ensure that the fish that's cooked tastes completely。
Recipe Recommendations
- Piaokou fish art. 1
- oil 15 grams
- onion appropriate amount
- salt 6 grams
- white sugar 2 grams
- cooking wine 10 grams
- soy sauce 10 grams
- vinegar 10 grams
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for I've been cooking my mouth
1
Clean up the sipfish, clean the water。
2
Hot oil, put onions in fried incense。
3
Put in the saloon。
4
Hot fire, cooking wine, vinegar。
5
I'll give you the right amount。
6
Put water on it and burn it off。
7
Eight minutes of stew, salt in the middle, white sugar. After the juice, it'll turn off the fire。
8
Out of the pan。
9
When you're done, you can have your taste。I've been cooking my mouth Make Tips
1. It is not necessary to use vinegar. 2. It is not appropriate to flip because of the fragile nature of the saloon fish。