Snack peppers, salmon tails
By VicentaLakin
It's a Chinese-Western combination of fluff and pickles. A while ago, when I was searching for fresh fragrance, I found a bottle of fragrance sauce. I looked at some information online, and there were many people who made fresh fragrances into fragrance sauce to preserve them. Now that it's an innovative game, in this dish, I dare to combine it with a pickle. There is already a good mass base in the country, and the elements of cuisine have been added to the cuisine, which is more readily accepted by the general public and can be easily promoted. Precipitous peppers are used with two spicy pretzels, sweet, spicy and soft, and don't steal the smell of a sauerkraut. In fact, this dish is a very good mix of fragrances, sauerkrauts and peppers, and very well matched, like beef and red peppers, by each other。
Recipe Recommendations
- Sanwen fish tail art. 1
- crispy pepper 1 vial
- cooking wine 30ML
- chopped pepper 15 grams
- minced garlic 8 grams
- soy sauce 15ML
- Citronella sauce 15 grams
- ginger 5 grams
- chicken powder 3 grams
Steps for Snack peppers, salmon tails
1
1. Clean up the fish tails, cut a few knives and fry them to yellow on both sides
2
The wine is pouring in, covered with lids for half a minute
3
3. Put a spoonful of sauerkraut
4
Put in garlic, ginger, peppers
5
5. Pipe-in. And turn the fish over
6
6. A little water, a little fire till the fish is eight, and salmon are easy to get by
7
7. A piece of wrinkled pepper cut to the ground。
8
8. Platinum is inserted when the fish are eight years old with a small amount of warm water that is ripe and tasteful. Put chicken powder in the pot。