The gillfish
By VicentaLakin
It's not dark, it's unforgettable, it's fast! It's soft, it's hot, it's fragranced, it's not sweet, but it colours the fish's scent! Fish skins are soft, the whole piece is lifted off, the sweet sauce that sucks up the gills is already in the fish, fresh, smooth, silky, and the spicy taste is on the tongue. This interwoven beauty is so comforting that it can't be forgotten。
Recipe Recommendations
- fish 1300 grams
- broth
- Litchi in sugar water appropriate amount
- green onion 10 grams
- ginger 5 grams
- garlic paste 15 grams
- onion rings 100 grams
- soybean oil 100 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for The gillfish
1
cleaning up about 1,300 g of fish slaughter and changing the back of the fish to a cutter。2
Fish are dropped into a hot-mode-180-degree cooking pan and recovered in gold, and are placed in a grill with onion rings (or in an onion oven with a temperature of about 380 degrees for five minutes) so that they are powdered。3
the fire burned 100 g soybeans to 160 degrees of ginger and garlic, and added wine to the flower sculptor, with soup or water, and the bottom to the fish. just put sugar on the twigs and onions。