Saviour
By VicentaLakin
I have a different feeling about the platinum, and my grandmother, when she was alive, has a very good taste, and I still can't forget it. Fortunately, when I pass on her cooking to my father, when I come home, my father cooks himself, sets me up a few wild puffs, and I eat a bowl of it, and his sunbain drys are delicious. Every year in October, it's the smell of all kinds of stuff that we do here, and he buys lots of fish, drys our sisters, and eats as snacks. Today it's a bad time to burn one of its own, though not as good as they do。
Recipe Recommendations
- crucian carp art. 1
- ginger slices 5-6 sheet
- garlic cloves 2-3 a
- dried red pepper 3-4 a
- June fresh sweet noodle sauce 1 scoop
- Tea leaves soak in water a bowl
- brown sugar appropriate amount
- salt 1 scoop
Steps for Saviour
1
Prepare your food。
2
The mackerel was cleaned and slit on the fish。
3
Garlic snap。
4
Ginger slices。
5
Green tea for water。
6
Filter。
7
A little more oil and heat in the pot than usual。
8
Put it in garlic and ginger。
9
Put it in the carp, fry it, turn it over。
10
Put it in red sugar。
11
Put in the pepper, pour in the tea and salt for about a minute。
12
Put it in the sweet noodle sauce, pour it in the right amount of water。
13
After burning, the lid is covered for about five minutes。
14
Dispension, put the fragrance on。
15
The finished chart。Saviour Make Tips
If you're not in a hurry, it'll be a few minutes more delicious. Scorch can be better removed and salt and sauce are at their disposal。