Pyramid
By VicentaLakin
The mackerel is a saliva, halibut subject and a valuable seafish. The main characteristic of this is that on the edge of the abdomen, there are hard and irregular skeletal blocks, commonly known as “skeletal fish”. The back of its fish is associated with the size of the fish, the size of the fish is large, the size of the fish is small, and the size of the fish is usually the size of the musk. The mackerel is rich, fine and well-nourished, and is of high economic value. The most common local practices are soy sauce, red burning, evaporation, and so on. This time, meat-foaming is used to burn platinum, which combines the scent of meat with the smell of platinum。
Recipe Recommendations
- stone flounder a
- pork belly minced 150 grams
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- dried red pepper appropriate amount
- pepper appropriate amount
- garlic sauce appropriate amount
- aniseed appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- white vinegar appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- fish-flavored
- burn
- three-quarters of an hour
- senior
Steps for Pyramid
1
One of the boulders (about 1,500 grams)
2
Five flowers, 150 grams
3
Onions, ginger, garlic, red peppers, peppers, big stuff
4
Fish wash off their organs and their cheeks, remove the stone bones from their backs, and cross the cleaver
5
When the boiler is 70% hot, the fish is fried
6
When the external focus is golden, get the backup
7
I'll leave a little oil in the pot
8
When you're done with it, you'll get the rest of it
9
Put meat in the pot
10
And then they put it in garlic sauce, platinum oil, raw smoke, salt, sugar for little fire. Production
11
We'll fire the water in two minutes
12
Put the fried fish in the pot, drop in the wine and the vinegar, turn to the fire and make it for 15 minutes, and then use the fire to enrich the soup