Dry fish
By VicentaLakin
Recipe Recommendations
- crucian carp appropriate amount
- winter bamboo shoots appropriate amount
- pork fat and lean meat appropriate amount
- mushrooms appropriate amount
- onion ginger garlic appropriate amount
- dried chili appropriate amount
- bean paste appropriate amount
- salt appropriate amount
- MSG appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- mature vinegar appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- red oil appropriate amount
- starch appropriate amount
- salad oil appropriate amount
- salty and fresh
- burn
- ten minutes
- senior
Steps for Dry fish
1
Scabs are purified, cross-breeded, added onions, ginger chips, a spoon of salt, odor, wine, pepper powder, three spoons of pickers for 15 to 20 minutes, pick up the smalls, cut the smalls, cut the smalls。2
It's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot. And then it smells, and it's soy sauce, and it's a little too much, and it's a little too much。3
Burn with water, one spoon, three spoons, two spoons of vinegar. Light fire, dry fish, dry burning。