It's a dead end
By VicentaLakin
This dish comes from one of my random matches, when the weather was bad, and I didn't go to buy it, and there was only one piece, a little bit of mackerel, and a little bit of bouquet, and I used these three to make a dish, and I didn't think it would taste like it. So it was written down. Do it again sometime. There's a lot of empty space every time. I don't think so. Try it
Recipe Recommendations
- lotus root appropriate amount
- Yuba appropriate amount
- pork belly appropriate amount
- coriander appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
- chicken sauce appropriate amount
- water appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for It's a dead end
1
Skin off, wash, line up, bubble up, prevent color change, don't fall out
2
The mackerel is cut to the right size
3
And then we'll have ginger, garlic, eight horns, cedars, cedars
4
You put oil in the pot, you heat it up and you put ginger, garlic, eight centipede, then you put fat and fat, and then you put thin and tan
5
You put oil in the pot, you heat it up and you put ginger, garlic, eight centipede, then you put fat and fat, and then you put thin and tan
6
Add platinum oil, soy sauce and wine
7
And then you're going down and you're going down
8
And then you'll fall into the ground
9
Just pour in the right amount of water, and leave it alone
10
When you're ready, the juice's almost ready
11
Just load it