Burn the fish
By VicentaLakin
THEY ARE RICH IN OMEGA-3 AND UNSATURATED FATTY ACIDS, RICH IN GREASE, AND FRAGRANCE AND TASTE. IT'S GOOD FOR HEALTH! THE FLESH AND MEAT ARE FLEXIBLE AND BEAUTIFUL AFTER THE FRYING. IT'S GOOD TO COOK, COOK, COOK。
Recipe Recommendations
- mackerel 4 tablets
- onion 2 length
- Jiang 1 small piece
- soy sauce 3 tablespoons
- cooking wine 2 tablespoons
- oyster sauce 1 tablespoon
- soy sauce 1 teaspoon
- white sugar 1 tablespoon
- black pepper 1 teaspoon
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Burn the fish
1
Prepare the required food。
2
Bluefish washes their surfaces with slashes to taste。
3
Onion chips, ginger chips, and spicy onion ginger pickled for 15 minutes。
4
Three large spoons of fresh 12 grams of light salt in the bowl。
5
Two large spoons of Dalmeon ginger。
6
A little spoon of daffodil ice cream。
7
Add a spoonful of sugar, a spoonful of salt, a spoonful of black pepper shredding and a proper amount of clean water mixing。
8
A large spoon of darmeal。
9
Add a spoonful of sugar, a spoonful of salt, a spoonful of black pepper shredding and a proper amount of clean water mixing。
10
Because of the abundance of oil in the Norwegian plumfish, the non-pumping pots do not have to be pumped into the fish skin to slow down the small and medium fire。
11
It's been a long time since I've seen it。
12
It's pouring into a bowl of juice and boiling。
13
Sesame on fire when soup is sticky。
14
It's beautiful, it's fragrance。