The practice of blunt-snout bream of authentic braise in soy sauce, how is the most authentic practice solution _ done delicious
The autumn of Beijing is to arrive really, some day is cold, warm midday, typical autumn, what often feel the autumn this year enters state nevertheless is particularly fast, what have summer hardly is dilatory, the autumn entered state immediately.
What adage says is good, the autumn must stick autumn fat, my yesterday goes gym one balance, unexpectedly thin several jins, , this answers a place of strategic importance having an amount, the smooth leg that before estimation a few months run around here and there is smooth, I relatively move did not have a deficit absolutely from height, how must also eat come back, a suit of good save money is adipose feel well winter, drop of otherwise big winter is much colder! Today comes blunt-snout bream of braise in soy sauce of a bit of the daily life of a family.
The autumn is to need to enter the season that fill, appropriate of autumn preserve one's health has a fish more, but a lot of people fear to be entered in great quantities fill bring about fat, might as well cruelly oppress taking a place, cruelly oppress is adipose content is low, among them fatty acid is confirmed to have fall candy, protect heart and the action that defend cancer.

With makings 

Blunt-snout bream
Green Chinese onion paragraph
Ginger
Caraway
Garlic
Chinese prickly ash
Aniseed
Vinegar
Cooking wine
Salt
White sugar
Soy

The practice of blunt-snout bream of braise in soy sauce 

  1. Jiang Wuchang fish is abluent go scale goes cheek, lozenge of piscine body become apparent piece

    The practice measure of blunt-snout bream of braise in soy sauce 1
  2. Green cuts paragraphs big, ginger section, caraway withholds caraway leaf

    The practice measure of blunt-snout bream of braise in soy sauce 2
  3. Burn boiler heat, put oil, wait for oil to become lukewarm, put a fish, decoct comes two sides is golden

    The practice measure of blunt-snout bream of braise in soy sauce 3
  4. A few oil is put to put stir-fry before stewing of aniseed of Chinese prickly ash of green ginger garlic to fry a fragrance inside boiler

    The practice measure of blunt-snout bream of braise in soy sauce 4
  5. Put a fish to add the water of full amount, enter soy, vinegar, cooking wine

    The practice measure of blunt-snout bream of braise in soy sauce 5
  6. Salt, sugar is put after big baked wheaten cake leaves

    The practice measure of blunt-snout bream of braise in soy sauce 6
  7. Turn small fire stews 30 minutes slow

    The practice measure of blunt-snout bream of braise in soy sauce 7
  8. A bit ajar conflagration receives next juice, scatter on caraway leaf can give boiler

    The practice measure of blunt-snout bream of braise in soy sauce 8

Small stick person

Decoct fish when had better use do not stick boiler, maintain piscine skin additionally complete, must burn boiler heat, put oil again. Otherwise it is OK to waited for boiler to heat up put Jiang Pian to wipe boiler bottom divide evenly, still have a bit salt can be spilled in oil also very the canal is used.
2019-12-13
www.goodfoodmethod.com@2001-2030 Email:fzz555@gmail.com JP needrealreview