The meat-drink and the yellowfish
By VicentaLakin
Meat-drinked fish is a well-settled and delicious home-grown dish. The fat content of fish is not small, the fat of animals is added to the burning of fish, which increases the taste of vegetables, and the fish absorbs the smell of meat and is full of it, while the porridge adds to the smell of fish. With the addition of squeezing, it can be greasy, it can add fresh taste, and it can also be subtracted from the use of salt. And you can add a fragrance to the fish。
Recipe Recommendations
- yellow croaker art. 1
- water fungus 50 grams
- Fuling pickled vegetable 50 grams
- pork 100 grams
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- liquor appropriate amount
- eggs appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for The meat-drink and the yellowfish
1
Get ready to eat. 23
2
Scratch the meat, screech the garlic, screech the wood and tear the wood into a small spare。
3
Scramble the yellowfish, and wipe the cheeks. Slash the fish. Smelt the fish with salt and white wine. Put onion onions in the fish and in the chamber for 10 minutes。
4
Picked fish, covered in egg fluid。
5
Put a little oil in the bottom pan and go down to fish。
6
It's hot。
7
The bottom oil is left in the pot, and the bottom curd is fried to the ground, and it's fragrance。
8
The cooking wine is evened with soy sauce and sugar, and the squeezing and wood。
9
Injecting in half the open water。
10
The fire breaks open, the fish goes in, the fire goes slow, 10 minutes, and remember to turn around。
11
Until the fish is dried up, the fish is taken out and placed in a plate. And in the pot shall be a sting。
12
Fill the fish with food。The meat-drink and the yellowfish Make Tips
Do not add salt during cooking, as the fish was marinated with salt and the pickled mustard tubers are already salty.