Sioux
By VicentaLakin
It's very simple。
Recipe Recommendations
- herring art. 1
- June fresh appropriate amount
- red soy sauce appropriate amount
- cooking wine appropriate amount
- rock sugar appropriate amount
Steps for Sioux
1
Wash the fish and drain the extra surface with kitchen paper
2
it's between 1.5 and 2 cm thick. it's too thick, too thin, too dry
3
The wine, the red sauce, the June, the ice cream in the pot. The sauce increases with your fish
4
Pick up the pan and put it in the fish
5
It's been blown up by fire
6
When the fish is hot, pour it into the sauce
7
The crumbs are full of juice
8
The skin is thin, the meat is fresh, the salty smell is snorting, and the taste of the cold is still good。