Japanese little silver fish
By VicentaLakin
Many parents make up for calcium headaches for their babies, take nutritionally assisted tablets, and they don't know how to absorb them, and "the medicine is better than the food." Today's silver fish is a very good cook for calcium. It's easy, it's easier to make, it's easier to eat! Of course it's for adults, especially for old people in the family. It's the hot rice that smells so good!
Recipe Recommendations
- salty and sweet
- cook
- ten minutes
- simple
Steps for Japanese little silver fish
1
It's a very, very small fish. It's cooked when you bought it.
2
Put the sauce, the smell, the wine in the pot to boil, so that the wine and the alcohol in the smell can evaporate, and then pour into the silverfish.
3
Put the sauce, the smell, the wine in the pot to boil, so that the wine and the alcohol in the smell can evaporate, and then pour into the silverfish.
4
You can cook until the soup is dried up, the fish can feel a little soaky. If you eat it, you can write chili. Or pepper
5
The little silver fish is loose, sweet and a little brittle. Cooked fish can be kept in the fridge for about three days.