Shui Chan, call bean curd fish, Bombay duck again, one jin 10 yuan or so, the flesh is qualitative delicate.
With makings
| Shui Chan | 600 grams |
| Green | 1 |
| Cooking wine | 2 spoon |
| Weak salt soy | 2 spoon |
| Ginger | 5 |
| Garlic valve | 3 valve |
Cheap Chan of delicious water of braise in soy sauce (bean curd fish) practice
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Fresh Shui Chan, go the head goes bowel goes end.
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Cut paragraphs small.
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Oil is put to burn heat in boiler, put Jiang Si and small garlic valve to go out sweet.
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Enter Shui Chan a little decoct, when flipping through, take care a few, do not do dogmeat, choose cooking wine, enter weak salt soy.
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Burn 2 minutes or so probably, scatter chopped green onion to give boiler.
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Begin to eat!
Small stick person
1. Shui Chan brings moisture oneself, need not add water
2. breaks up when frying, take care a bit, shui Chan's flesh is too tender, the look is brittle.
2. breaks up when frying, take care a bit, shui Chan's flesh is too tender, the look is brittle.