Soccer

Recipe Recommendations

• hairtail several
• onion 1 segment
• Jiang 1 block
• octagonal 2 cloves
• geranyl 3 tablets
• dried chili of 5
• soy sauce 1 tablespoon
• cooking wine
• mature vinegar 1 tablespoon
• sugar Half a spoon
• salt appropriate amount
• qingshui half a bowl

• salty fragrance
• fried
• several hours
• ordinary

Steps for Soccer

1

With fish bars, it's better if it's smaller

2

Squeeze your head to the tail, go to the back fins, go to the entrails, cut it out

3

Clean it up again and again. Control the water

4

It's oiled in the pot, it's hot, it's fishy, it's fast

5

I've had enough of it

6

We'll put the fish in the pressure pot

7

Prepare onions, ginger chips, fragrance, eight horns, dry peppers

8

I'll take a spoon with soup

9

A spoon of vinegar

10

A spoon of wine

11

Half a spoon of sugar

12

I'll take the salt

13

Put the sauce in the pot, and then half a bowl of water, burn it, heat it up, it'll melt the sugar salt, burn it and taste it. It's not appropriate to try it again, and then turn it into a taste for love, which I have in salt. It's a little more salt than the usual cooking

14

Put onions, peppers, eight horns, fragrances into electric pressure pans. Internal

15

Pour in the sauce that just burned and mix. I don't use much sauce, so I'm probably just going to take a half-1/4 of the fish. Start the pressure pan, press 30 minutes

16

At the end of the day, when the pressure pot is naturally depressed, the top of the pan is opened, the fish is mixed, and the fish on it goes to the bottom. I'm gonna flip because I don't have enough sauce to get the fish up there. Cover the pan and press it for another 40 minutes

17

It's a fish under pressure, and there's no soup in the pot, and the fish is so soft that the main prick can chew easily。

18

The finished product. Tastes like a little salty, tasteful and market-sold vacuum-packed souffle fish, but without so soft, my pressure pot is not strong enough. I do this, the main prick in the middle can chew easily, and the one that sells, it's out of shape, it's crushed with a hand. It may also be due to the scarcity of soup, which produces low voltage steam and relatively weak penetration. It's better than drying up the heat than wetting

Soccer Make Tips

Recipe Categories

• hot dishes
• home cooking