Cream-burned yellowfish
By VicentaLakin
Recipe Recommendations
- yellow-bone fish appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Cream-burned yellowfish
1
Skull fish wash, beware of the thorn on the fish
2
Ginger-slice-scratching onions
3
The green part cut flowers
4
Hot oil in the pot, glitter and onions;* The bottom of the pot should be painted with a pan shovel, so that fish skins are not easily cuddled
5
Put it in a yellowfish and make a good one
6
TURN ON THE OTHER SIDE OF THE FISH AND FRY IT AGAIN; * THIS CUP IS FULL OF STICKY FISH SKINS: * P* HAS TO FRY ONE FACE AND TURN ONE FACE AND MAKE TWO SIDES AT ONCE
7
It pours into hot water, roughly on the same level as the fish
8
Influencing salt, raw smoke, old smoke and wine and covering the pan with a continuous fire of up to a quarter of the soup; *The red meat will be burned in the middle and fish will be burned in the fire
9
Finally, the sugar and the chicken, the juice, the onion flowers..