I'm a fish cook
By VicentaLakin
Fish, commonly known as swordfish, sexual temperature, odour, liver, spleen. With the effect of refuelling, fish is the most common fish species, with many different practices and tastes. This evaporated fish is rich in nutrients, beauty, soft fish, and taste。
Recipe Recommendations
- hairtail art. 2
- cooking wine appropriate amount
- soy sauce appropriate amount
- Baizhuang juice appropriate amount
- onion appropriate amount
- ginger slices 2 tablets
- salt a little
- chicken essence appropriate amount
- salty and fresh
- steamed
- ten minutes
- senior
Steps for I'm a fish cook
1
Bring two fish to the end of the head and wash the slashing boulevard and make it with wine salt for 10 to 15 minutes。
2
After you take it out, put it in the disk。
3
Add white juice, onions, ginger。
4
12 minutes after the water's running。
5
Make a juicy: a decent amount of fresh fresh, fresh, white, chicken, a small amount of starch, a little bit of it in the pot。
6
Just pour it on the steamed fish, get the fish texture clear and the soup is red。