They're always cooking fish
By VicentaLakin
[The so-called dried fish means that after the meal is cooked, the fish juice in the pot is not soaked with water, but rather continues to boil, until the water is dry, when the oil comes out of the fire, the juice is poured on the fish and the fish taste is thicker, which is known as the “natural harvest”, which is the difference between the dried fish and other fish cooking. I've done it more than once, with both grassfish and carp, but it's always a little short, so this time I've chosen the squirt fish, which is relatively tight, with a little more oil to fry it, so it's good, easy, and it's the right size, and it's a common pot, it's not cut from the middle, it's less oil
Recipe Recommendations
- yellow croaker art. 1
- Soak dried mushrooms 5 pink
- pork belly
- Pi County bean paste 1.5 small spoon
- onion appropriate amount
- soy sauce appropriate amount
- sugar
- cooking wine a spoonful
- Jiang appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for They're always cooking fish
1
A fish with a bouquet, a bouquet of bouquets, a twig of dried mushrooms, and a soy sauce
2
It doesn't have to be too much, it's a little bit more than a normal fry, and it's enough to get all the fish on one side of the fish
3
There's little base oil left in the pot, little flaming porcupine, and a soy sauce after the butter, and a fragrance of mushrooms
4
Add water to the pot (must be watered, or may be scavenged), fish, fire, kettle for about 10 minutes
5
The juice is a little thick, so put the fish on the plate, then gather the juice until the sauce is thick, it's oily, and pour it on the fish