Tomato stew of dragonfish
By VicentaLakin
Recipe Recommendations
- Longli fish a
- tomato a
- lettuce a
- Flammulina velutipes a small handful
- green onion few
- salt quarter-teaspoon
- cooking wine a spoonful
- black pepper quarter-teaspoon
- corn oil two spoonfuls
- salty and fresh
- pot
- half an hour
- senior
Steps for Tomato stew of dragonfish
1
Crucify the tomatoes, hot water on the tomatoes and take the skin off with chopsticks。
2
Cut the tomatoes and put them in the bowl。
3
The above sauce is used to make the dragonfish, so the fish tastes so chewy and delicious that it is made for 10 minutes。
4
The water in the pot burns the water down, and it's salted and made tortoise in two minutes。
5
Hot-pot hot oil pours ketchup into the pot to make soup juice, and goes down to the crawfish and the golden needle mushroom。
6
Then five minutes later he shall cast out a casserole of onions, and it shall be known as rice, which shall be sprayed with incense。