I'm a black-and-black mackerel
By VicentaLakin
RAW MATERIALS: 100 G-BREED, HALF-DRINK, 5 PLATINUM AND 60 G-BREEDS (OR NO): FIRST, PRE-EMPT THE PRUNES WITH AN HOUR ' S IMMERSION OF 2 LONG-BREEDED FISH WITH FINS, ETC., CLEAN THEM UP AND THEN CUT THEM UP INTO A 3-BREED, 3-CREED, 4-HEAT PANS, PUT ONIONS OF ONIONS OF ONIONS, 5 ONIONS OF ONIONS OF ONIONS INTO A LITTLE BIT OF MACKEREL OIL, ROLL ON A 6-ROLLED BARLEY 7 AND POUR ON A 9-SMELT IN THE RIGHT AMOUNT OF RED SUGAR 10 INTO THE RIGHT AMOUNT OF PEPPER, AND BOIL IT IN THE RIGHT AMOUNT OF FRESH WATER FOR A WHILE ALMOST 11 BOWLS OF TEA ARE TAKEN OUT OF THE SOUP
Recipe Recommendations
- plum dried vegetables 100g
- Black long-scaled pomfret half a
- ginger appropriate amount
- minced garlic appropriate amount
- red pepper of 5
- cooking wine appropriate amount
- salad oil 60g
- brown sugar appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for I'm a black-and-black mackerel
1
First, wash the prunes early and immerse them for an hour。
2
The black longfish is removed from the fins, etc., and is cleaned and cut into a mass reserve of Mahjongg。
3
Chon-sweety precut, red pepper cut-off。
4
Under the hot pot, put in the acne。
5
Put a little fry in the black-haired fish. Turn it over。
6
Drunk the proper amount of wine。
7
7 Vegetables that are leached into dry water。
8
Put in the right amount of raw smoke。
9
Put in a proper amount of red sugar。
10
Add chili to the boil, pour it into the proper amount of water, boil it on the top, and it's almost out of the soup。
11
Load。I'm a black-and-black mackerel Make Tips
TIPS 1: THE SALT OF THIS DISH MAY BE ADDED OR NOT TAKEN, ADJUSTED APPROPRIATELY TO THE RAW BRAND AND TASTE. 2. THIS IS A MEAT PRACTICE FOR SEAFOOD FISH AND IS A CREATIVE DISH。