Silverfish
By VicentaLakin
I always forget what the freezer eats, flips over, rolls out a bunch of lamb and lamb chop shrimp. Looks like you've been eating without a fish。
Recipe Recommendations
- Pomfret art. 1
- salt 2 grams
- soy sauce 10 grams
- soy sauce 10 grams
- white sugar 5 grams
- peanut oil 1 tablespoon
- mature vinegar 5 grams
- pineapple wine 5 grams
- qingshui appropriate amount
- chicken essence 1 gram
- onion ginger appropriate amount
- star anise bungeanum Xiao Xu
- onion leaves Xiao Xu
- salty and fresh
- burn
- an hour
- simple
Steps for Silverfish
1
The fish are clean, they're cut, they're salted。
2
Put on a little bit of vinegar and a little bit of raw smoke, and onions make ginger pickles for more than half an hour。
3
Hot pan cold oil。
4
It's hot, it's hot。
5
Swing back and forth to keep the fish even。
6
Turn over。
7
Put on vinegar。
8
Let's get used to it。
9
Put on pineapple。
10
Turn over。
11
Put on ginger and fresh water。
12
Put on sugar。
13
Put on eight horns of pepper。
14
Cover the pan and burn the fire。
15
Only a third of the time is a chicken。
16
And when the fire gathers not much water。
17
Fill the fish out。
18
Cut the onion。
19
Onion-painted fish。
20
The rest of the soup is burned。
21
Just pour on the onion。
22
The finished product。