Iron pan fish
By VicentaLakin
Iron-cooked fish, soft meat, spicy tastes, delicious soup! Rich, very delicious. It's a simple, super-eating home dish
Recipe Recommendations
- grass carp 1000 grams
- onion 30 grams
- Jiang 20 grams
- octagonal 5 grams
- dried chili 10 grams
- cooking wine 20 grams
- pepper 5 grams
- Thirteen Fragrance Seasonings 5 grams
- soy sauce 5 grams
- salt appropriate amount
- salty and fresh
- stewed
- half an hour
- simple
Steps for Iron pan fish
1
The fish washes clean slices and puts them in the basin, on the eighth corner of ginger pepper, and Skenter casts the iron pan。
2
Half the acreage, half the accelerants, peppers, onions。
3
Onion of ginger silk pours into the fish, and salt。
4
Infusion。
5
Add pepper powder。
6
Add 13 spices。
7
It's a half-hour mix。
8
The iron pan is filled with appropriate amounts of edible oil, with eight centipedes, chili onions, ginger slices of fragrance。
9
Fall into the fish, double-fried。
10
Add an appropriate amount of hot water, pour it in。
11
A little salt after 10 minutes of stew and a little red pepper latte。
12
The finished chart。
13
It smells special
14
The meat is soft。
15
The soup is beautiful
16
Rich
17
Super foodIron pan fish Make Tips
It's too small, too fragile, too odoury. The peppers are added with the appropriate population. There's no fish in warm water, only a third of the soup is cooked. Because of the iron pot, the fish made special fragrances, it's not the same at peace, it tastes like a big pot of firewood. A 100-year-old Skent cast pan for the Royal Government of Sweden, with a 6 mm base thickness design that is well-guided, with low heat parity, with no chemical coating on the surface of the pot, with a burning of organic vegetable seeds, creates a natural layer of protection and has a non-combustic effect on the design of the leaf. The stove's full of no stoves and no barbs