My home chooses weever commonly, guangxi likes to use Luo Fei fish. The fish is washed clean, delimit knife, with cooking wine, salt and green ginger bloat 20 minutes above, yellow of gold of decoct of small fire two sides is stand-by.

Tomato cuts small Ding Dai to use

The bowl puts condiment candy of two big spoon, soup is drunk to use the sort of small ladle in the home at ordinary times

The bowl adds condiment vinegar of one big spoon, like acidity strong point to be able to be added more

The bowl adds condiment one big spoon is unripe smoke

Turn on the water condiment in the bowl, water of smaller part bowl, the condiment in following a bowl about 1:1scale, the fish can increase proportion greatly appropriately

The conflagration in boiler heats up oil, join tomato man to break up fry a sand, join condiment next juice, jiang Si is boiled, this moment is OK the flavour that oneself try the tomato juice in boiler, by oneself domestic mouthfeel adds candy or vinegar or water
This course is general white vinegar mouthfeel is better, but my Home Laogong is fond of sweet vinegar

Condiment juice flavour acid is sweet appropriate when, put a fish, the sauce that move a point is on piscine body, build stew of cap small fire to boil 5 minutes or so, take taste till the fish till, the fish extends duration time greatly by oneself. This moment also can scatter bit of very light blue to go in add sweet.

The fish enters conflagration of starch of a few water to receive juice a little into flavour hind, sa Cong giving boiler is beautiful! Duang Duang serve a meal!