Dry-burn fish
By VicentaLakin
I'm a fish-eating master, and Pa doesn't! He only eats some for the sake of every fish he makes, whether it's evaporated or red or stewed or spicy or sour or sour! The reason for this is, "Stabbing, trouble!" Because in 05, her colleague's boyfriend invited her to eat the dried fish, and she knew I liked the spicy fish, so she brought back the rest. I don't give a shit! I've had it all the time. Saturday morning, Dad bought a fish and made a whole house full of fish, and I've finished the cuisine and the cold. It's washed. Put it in the fridge. The fish head is cooked in a stew pan. It was supposed to be good at night, spicy fish, and then I thought I'd get on fire, and that dish would leave a lot of soup. Make the food that's been trying。
Recipe Recommendations
- grass carp a
- onion appropriate amount
- chili appropriate amount
- pepper appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
- pepper appropriate amount
Steps for Dry-burn fish
1
One, salted fish chips drained water from the kitchen cloth and put it on a flour bowl and put it on the plate2
2. All the pieces are finished, in the pot, in the oil, in the boiler, so hard that they are in the plate3
3. Leave a small amount of base oil, peppers, peppers, onions, ginger and garlic4
4. Reloading the fried fish tablets into the pot and frying them, colouring them naturally, adding onions, making them a little bit more salt, 13 fragrances, pepper powder; then putting chicken on the fire5
Five, lasagna。