You're always burning fish
By VicentaLakin
Last week, colleagues examined the high cholesterol, and fleshless husbands started their own health programmes — more fish and less meat later. It's the first time I've ever smoked an old weed. It's just a regular soy sauce
Recipe Recommendations
- grass carp appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- garlic appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for You're always burning fish
1
The grassfish clean up and cut up in a spare, and there's a sauce for the fish
2
Cream oil. More oil. Put the herbs in the pot
3
In two minutes, the proper amount of water boils, shakes the pot, and the fish can move freely
4
Fish get a proper amount of sip, add a little bit of salt and cook wine along the pot. Shake the pot and mix the sauce
5
With chopsticks and shovels, it's a little bumpy
6
When they're both cooked, we'll start a fire
7
It's red and bright
8
It's a close-up. I think it's like burning a pig's cavity