Squidfish
By VicentaLakin
The florist is the "fish." The mackerel is wild and similar to those sold in supermarkets, but of a distinctly different size. Wild is long and sharp. Because this wild florist is very fresh, two hours after the slaughter, it's fresh and fresh。
Recipe Recommendations
- Antoreus art. 1
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- oil 20 grams
- salt 8 grams
- soy sauce 15 grams
- yellow wine appropriate amount
- mature vinegar appropriate amount
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Squidfish
1
Clean up the florist。
2
Put it in the fridge for two hours。
3
Hot oil, put in the ginger and garlic。
4
Put it in a flowerfish and cook it in yellow wine。
5
Cook into vinegar。
6
I'll give you the right amount。
7
Put water on it and burn it off。
8
I'll put salt on it and cook it for five minutes。
9
Turn it over and cook it for two more minutes。
10
Get out the pan, you can taste the table。Squidfish Make Tips
1. Any live fish that is slaughtered should preferably be refrigerated for two to three hours before cooking. Easy for the meat to relax. 2. The fish is fresh, only onions, and tastes very good。