Tomato blackfish
By VicentaLakin
The heat of summer still requires appetizers, so much less appetite, and so much of the knowledge of the ancients that the sour-flavored is telling us that this is effective and that it was only in the clear days of tomatoes that the appetizers were quickly introduced until the early 1950s, when they came to the table to provide the sour-temperate staples of tomatoes, which had previously been matched with different seafoods, with the preservation of their taste, to highlight the fact that this combination of blackfish is a little bit more fun for the summer
Recipe Recommendations
- sour and salty
- fried
- ten minutes
- simple
Steps for Tomato blackfish
1
In the case of fresh black fish, the whole fish is treated as a live fish boiled with water, divided into fish heads, fish bones, fish meat, and the meat slices are replaced by salin, salt, white pepper powder and pickle. And of course, I can be as lazy as I am, and I can be used to pick up fish pieces that have already been made。
2
Tomatoes go to the skin and cut small pieces。
3
Heated with oil from the pan, a ginger fragrance after cutting the silk, a fish head and a fish bone to decorate (if any)。
4
Another oil pan, a sliced tomato, a ketchup, a salsa, a fish skull, fresh water, and, when burned, additional salt, ketchup and lemon can be added to the flavors。
5
The fish tablets are evenly placed so as to avoid, as far as possible, the flipping of shovels and light push to make the pieces uncoated。
6
When you pick up a pot, you can put onions, spices, etc., based on preferences。