The stench

By VicentaLakin

The stench
The gold chow is a kind of seafish, which has a strong body and is more suitable for cooking. Because they're fresh, they've chosen the evaporation method. It tastes good。

Recipe Recommendations

  • Jinchang fish art. 2
  • oil 10 grams
  • salt 5 grams
  • white sugar 2 grams
  • chicken powder 3 grams
  • soy sauce 10 grams
  • onion appropriate amount
  • cooking wine 10 grams
  • Jiang appropriate amount

Steps for The stench

  • Make The stench step 0
    1
    Clean up the fish
  • Make The stench step 1
    2
    In order to make it taste good, you'll have to put a knife on your back
  • Make The stench step 2
    3
    Onion ginger, salt, wine pickled for 10 minutes
  • Make The stench step 3
    4
    Put the pickled plate and the belly in the ginger
  • Make The stench step 4
    5
    The boiler boils the water, puts it in the pot, steams it for 12 minutes
  • Make The stench step 5
    6
    Take out the steamed fish
  • Make The stench step 6
    7
    Juicy: A little boiler with water, a proper amount of raw water, salt, sugar, chicken powder, a little fire for two minutes
  • Make The stench step 7
    8
    Put the boiled juice on the plate
  • Make The stench step 8
    9
    Put a proper amount of ginger onion and a proper amount of hot oil on the table. Taste

    • The stench Make Tips

    1. Prejudiced steps may also be omitted, with direct evaporation of fish oil. 2. Timing of vapours for reference purposes only。

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