We'll have two of those
By VicentaLakin
Recipe Recommendations
- oil belt art. 5
- onion appropriate amount
- millet pepper one
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine 2 tablespoons
- white pepper appropriate amount
- sugar appropriate amount
- salt appropriate amount
- starch appropriate amount
- steamed fish oyster sauce appropriate amount
- shisanxiang appropriate amount
- salty and fresh
- steamed
- half an hour
- senior
Steps for We'll have two of those
1
Fresh fours。
2
Take the oil, remove the intestines, black membranes, clean up and cut into a single long section. Pick out a ten-square fraction to be added to the basin。
3
It is used for evaporation with a relatively clean set of 10 bands. Add ginger onions, peppers, white pepper powder, wine, a little salt scratching for a moment。
4
Chonze lays it under the plate, and the belts on it。
5
Water in the pot, fire in five minutes。
6
Take out some sugar and pour some steamed fish oil。
7
The rest of the belts are made in the same way. Add ginger onions, peppers, wine, white pepper powder, 13 fragrances, salt, a little pick-up。
8
It's not like we're going to be able to get water from the kitchen paper
9
Put a thin layer of starch on the fish。
10
Don't stick the pot with a little frying。
11
The two-faced golden souffles are coming out. If you like the spicy, you can pour some hot powder, a little salt。