Red ink fish
By VicentaLakin
RAW MATERIAL: FOR PIRANHAS, 400 G G AG 10 G G G G G G AND 15 G G G SORBOUR, 50 G G SAFFRON, APPROPRIATE ICE-CRUBBING SUGAR, APPROPRIATE ONIONS OF RED PEPPERS: CLEAN THE INKFISH FIRST, DRY WATER BACK UP, RIND THE CHIMPANZEE BEFORE THE INK IS READY, RED PEPPERS BACK 2 DOWN TO THE INKFISH, AND WHEN THE COLOR OF THE INKFISH TURNS WHITE, ALL HAVE A ROUND ROLL AND A SPARE 3 TO PUT IN THE INK FISH, A SMOOTH FRY, A FIVE-LINE INK IN THE INK, A SIX INN IN THE RAW, A SEVEN INCH IN THE INCH INTO THE INCH OF ICE, A BOILED IN THE INCH, A BOIL, AND A SCRAWL IN THE ONIONS。
Recipe Recommendations
- small cuttlefish 400g
- ginger 10g
- minced garlic 15g
- red pepper appropriate amount
- Allium chinensis appropriate amount
- salad oil 50g
- soy sauce appropriate amount
- cooking wine appropriate amount
- rock sugar appropriate amount
Steps for Red ink fish
1
Clean up the inkfish first, dry the water back up, ginger and garlic in advance, red pepper cut-off。
2
And when the little inkfish gets white, they're all rollin' up and out。
3
Put it in the ginger paste。
4
Slip it in, little ink fish。
5
Five to go。
6
Go in and get fired。
7
Add an appropriate amount of ice sugar。
8
Put the little chili。
9
Add a proper amount of water, and boil it, and it's almost enough for the water, and throw out the mountains。Red ink fish Make Tips
TIPS 1: THE INKFISH NEEDS WATER FIRST, AND THE INK BAGS MAY NOT BE REMOVED WHILE WASHING. THE WATER TEMPERATURE OF THE INKFISH CAN BOIL THE INKBAGS SO THAT THE INK DOES NOT FLOW IN A MESS THAT AFFECTS THE COLOR OF THE FINISHED PRODUCT. THE INK WILL NOT TASTE OLD AFTER THE WATER. 4. THE DISH IS NOT SALTED AND CONTAINS SOME SALT。