Fish fragrance
By VicentaLakin
Everyone likes that fish fragrance is a long-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-a-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past-past。
Recipe Recommendations
- tenderloin 约100 grams
- water fungus 1 cup
- shredded bamboo shoots 1/2 cup
- soy sauce 1 tablespoon
- white sugar 1/4 teaspoon
- pepper 1/4 teaspoon
- corn starch 1 teaspoon
- vegetable oil 1 tablespoon
- refined salt 1 teaspoon
- minced garlic 1 tablespoon
- ginger 1 tablespoon
- minced red onion 1 tablespoon
- red pepper powder 1 tablespoon
- balsamic vinegar
- chili oil 1 tablespoon
- sesame oil 1/2 tablespoon
- cornflour 1/2 tablespoon
- qingshui 1/2 cup
- fish-flavored
- burn
- an hour
- senior
Steps for Fish fragrance
1
The meat is cut into the bowl with a big spoon, a one-quarter spoon of sugar, a one-quarter spoon of pepper pepper, a small spoon of corn starch, a large spoon of fresh water, even hands, a large spoon of vegetable oil, and a flat grip for about 30 minutes。
2
Bamboo and mussels, a pot, a spoon of salt and a spoon of vegetable oil, boil the water, pour it into silk and mussels for about two minutes, and extract filter water。
3
Prepare a spoon of garlic, a spoon of ginger, a spoon of red onions, a spoon of red pepper。
4
The pork is oiled to death and the asphalt is raised。
5
A spoon of garlic, a spoon of ginger, a spoon of red onion, a spoon of red pepper, a spoon of red pepper, a spoon of fresh pepper, a spoon of salt 1/4, a spoon of sugar 1 + 1/2, a spoon of vinegar 1 + 1/2, a spoon of pepper oil, a spoon of sesame oil, a spoon of pepper, a spoon of powder 1/2 and a cup of clean water, with a slight mix。
6
Pour a bowl of juice into the pot, mix it up and burn it up。
7
Falling into wood, silk and meat, fast-fried。
8
Pump it out. Come on, Enjoy!Fish fragrance Make Tips
One, the fineness of the silk is determined by what you like; two, replacing the onions with red onions, which are more fragrance; three, mussels and crumbs, which are very thin materials, with some oil and salt in the water, to make the materials more glamorous; and four, the spoons, spoons and cups used by pens in any food such as cooking, baking, etc., are international utensils, which are not the spoons and cups that we normally use in our homes or restaurants to make and contain drinks and food。