Rop and radish
By VicentaLakin
We Chinese have a similar synchronous rate for cooking foods, and we can always find similar taste buds in other parts of the country, regardless of the spatial distance of the mountain. It's like a red-boiled fish that can be eaten by coastalers when they travel inland, or even a "robbed-boiled fish" in Ningbo food, which is upgraded by a red-bracketed radish that's fed on soup to make the national food more popular。
Recipe Recommendations
- hairtail 250 grams
- white radish 100 grams
- onion 2 pieces
- Jiang 5 pieces
- soy sauce 2 tablespoons
- salt a little
- sugar a little
- salty fragrance
- burn
- ten minutes
- simple
Steps for Rop and radish
1
After the radish goes to the skin, scratch the silk。
2
Cut the fins on the side and dry the water。
3
A boiler with hot oil, a ginger fragrance, two minutes of frying with fish。
4
It'll be two more minutes till two。
5
The oil drops a little bit of it, puts it in a ginger onions and then puts it in fish, radish, water, raw, sugar and salt。
6
When you've got a little fire, you can put a plate out。