Orléans burning fish
By VicentaLakin
It's easy and delicious. It's a success for the first time。
Recipe Recommendations
- grass carp a
- ginger a
- onion half a
- Flammulina velutipes an entire
- Orleans Marinade 80g
- cooking wine 5 spoons
- oyster sauce 3 spoons
- soy sauce 5 spoons
- beer half a bottle
- salty and fresh
- fried
- half an hour
- simple
Steps for Orléans burning fish
1
Fresh grassfish can be picked out by removing the fish line and slashing behind the herd with two fingers。
2
Cut into a finger and wide。
3
Pickles in Orléans, raw smokes, wines, beryllium oil。
4
Ginger slices, half onions cut wide。
5
The golden mushrooms were washed clean and stripped of the spare。
6
If you don't stick a cold pot, you can use an electric cooker。
7
Then put onions on。
8
And go on the golden mushrooms。
9
And then we'll put the pickled fish in it。
10
Scrambling a little onions on the wall。