Sock
By VicentaLakin
The sous-meat, also known as the skeletal skeletal skeletal, is a traditional specialty of the province of Hebei. Fish soaks, smelly。
Recipe Recommendations
- crucian carp appropriate amount
- oil appropriate amount
Steps for Sock
1
Wash the fish and control the water, slice it and wrap it with starch, spare it。
2
A small amount of oil is poured into the pot and the fish is blown to the surface of the oil, which can be recovered。
3
The bottom oil is left in the pot, and the onions, ginger and garlic are cooked, and the fish is put into the pan, and a suitable quantity of red 99 water is added to the fish condensed, the water is poured into the fish, the fire is burned, and the small fire is cooked slowly for half an hour。