Fish heads
By VicentaLakin
I made fish bone soup with a white platinum, and I was afraid that it might not be enough to buy a fat fish head。
Recipe Recommendations
- silver carp art. 1
- flour 250 grams
- salt handful
- lard half a spoonful
- edible oil 100ml
- soybean paste 1 scoop
- soy sauce 1 scoop
- balsamic vinegar 1 scoop
- cooking wine 1 scoop
- onion v. 3
- ginger 6 tablets
- garlic cloves 2 cloves
- dried chili of 4
- geranyl 2 tablets
- octagonal of 2
- cinnamon 2 length
- pepper 20 grains
- salty and fresh
- stewed
- an hour
- senior
Steps for Fish heads
1
Buy one of those whites to clean up。
2
Cut the fish head in half, clean it up。
3
The flour is then polished (with a proper amount of salt, with pig oil and smoothed face groups)。
4
It's divided into four little noodles。
5
Scratches。
6
In my ancestral aluminum pots, oil is added to the pretzel。
7
It's made of gold。
8
Scraped pancakes cut into diamonds。
9
Pick up the boiler。
10
The fish bands and head are made of gold and yellow respectively (so that the fish can be eaten better) and then the plate is cut。
11
Prepare the dressing packs: fragrance leaves, peppers, eight horns, cinnamon, wrapped in gauze。
12
It's a pan full of oil。
13
Head down and spot down。
14
Add a combo bag。
15
Add salt。
16
Add raw, wine and vinegar。
17
Add soy sauce。
18
There's no food for water。
19
Cover the lid for 15 minutes。
20
It's full of fish head soup。
21
(I'm feeding my family a bowl for food hygiene)。