A private slug
By VicentaLakin
The herring practice is more evaporated, and the herring approach is a bit special, with the herring being made of the bottom, then cooked up, and finally made of the juice, and the fish skin is down when the product is set. It's pretty good, because it's a little special, so it's called a private-room bass。
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- ordinary
Steps for A private slug
1
Clean up the bass。
2
Because the pot is small, so we break it down。
3
Break it up. The back must be connected
4
A little salt pickle for 10 minutes。
5
Cut the onions and the garlic。
6
Hot oil, put it in garlic and then put it onions and onions。
7
And pour it out, and pour it into a bowl of fish。
8
Then he put the herb in the pot and made it fry。
9
One of them boiled and then turned over. In this way, fry the fishy tail。
10
Put the fried bass in the plate。
11
Juicy: add a little water to the pot, a little oil, salt to make it sticky。
12
Put the well-developed juice on the fish。
13
When you're done, you can have your taste。A private slug Make Tips
1. Steps for decomposition may be omitted if the pan is only large. 2. A small amount of water starch may also be added to the water when the juice is poorly managed。