I'll burn the fish
By VicentaLakin
Mingtae has no head, no phosphorus, a thorn, garlic petals. Children are best suited to children and those who do not like to pick. When you cook fish, don't flip the easily broken soup enough at a time, because Ming Tai's meat is so tight that it takes longer to cook, usually not less than half an hour。
Recipe Recommendations
- fish-flavored
- burn
- an hour
- ordinary
Steps for I'll burn the fish
1
Mingtae's fish is eight pounds。
2
Clean up, back up。
3
A little more fried fish in the pancake. It's gonna have to be cooked before it's ready to break。
4
It took about 15 minutes to turn over。
5
Prepare onions, ginger, garlic, bags, wine, sugar, vinegar, ketchup, beryllium, sauce and salt。
6
The fish is cooked, and the materials prepared with water should be warm or warm water without fish. We can't afford to add one to another。
7
Put a lid on the pot and a little fire stew for 30 minutes。
8
30 minutes is basically gone with the soup stew and no turnover and water。
9
A little fragrance, perfect。
10
It's always burning the fish。