Soy sauce for the fish
By VicentaLakin
It's called Bangagi. The flesh is fat and the meat tastes good. Packed fish contain abundant proteins and fats, as well as minerals such as chromium, iodine and zinc, which enhance the energy metabolism of the body and accelerate the restoration of organ tissues to normal functions. Here, the fat guy uses the sauce to cook a bag of fish, and the bag of the fish is sour and sour。
Recipe Recommendations
- Baogong fish art. 1
- onion 15g
- Jiang 10g
- garlic 10g
- bean paste 30g
- beautiful fresh 15ML
- vinegar 10ml
- soy sauce 5ml
- salt appropriate amount
- qingshui appropriate amount
- white granulated sugar 5g
- liquor a little
- peanut oil 30ML
Steps for Soy sauce for the fish
1
I'm not sure if I'm going to be able to do this。
2
Type a knife on both sides of the fish。
3
A few onions of ginger and a little white wine made for 15 minutes。
4
Bean petals are put in a bowl with a proper amount of clean water。
5
Under the hot pot, put the oil in both sides of the bag。
6
Add white wine。
7
It smells good。
8
And it's rare and jealous。
9
It smells good。
10
Add a proper amount of clean water。
11
Add onions, ginger, garlic and white sugar。
12
Burning fire。
13
And then we're going to add the soy sauce and a little salt。
14
It's only 12 minutes before the guacamole, and most of it is a cupboard。