I used to burn the yellowfish
By VicentaLakin
Recipe Recommendations
- Chilled yellow croaker a
- onion a little
- carrots a little
- dried mushrooms 4-5 a
- douchi appropriate amount
- cooking wine appropriate amount
- salt a little
- soy sauce appropriate amount
- onion appropriate amount
- sugar a little
- vinegar a little
- Jiang appropriate amount
- garlic appropriate amount
- slightly spicy
- fried
- an hour
- ordinary
Steps for I used to burn the yellowfish
1
Ice-fruit fish washes, cuts back in the mouth, with onions in their stomachs, in sauce, wine, ginger onions, salt sorbent juice for two hours. It's a pickled yellowfish
2
Picked fish. A little dry flour on the back
3
Both sides blow up to yellow
4
Slice the beans, carrots and mushroom cuttin, and put the soy sauce in the pan
5
Sphinx, carrot
6
Put it in the garlic
7
I'll pour all the fish in, put sugar and vinegar
8
Just a little water, a little soybean fragrance, a little fried yellowfish, and a few minutes of dry burning on the back
9
Completed ChartI used to burn the yellowfish Make Tips
Because the butterfish may be thicker, it's recommended that it be salted before it blows。