I did the braise in soy sauce that put old bean curd to hold stickleback high here, flavour is super on schedul, share everybody.
With makings
| Hold stickleback high | 4-5, medium |
| Together | |
| A certain number of | |
Braise in soy sauce holds the practice of stickleback high
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Had killed the fish now clean clean
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Fry boiler to burn heat to pour oil, stir-fry before stewing of next the garlic that enter ginger fry a fragrance
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Next decoct that enter a fish a little while
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Drench right amount cooking wine, drench again right amount soy
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After rolling even sauce again irruptive one dock-glass hot water holds silvery pomfret body
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Issue old bean curd, open conflagration
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Boil to remain not much boiling water, scatter chopped green onion to flavor can
Small stick person
1, should choose old bean curd, the fiber of old bean curd is thick, when conflagration is boiled easy tasty, whole journey conflagration;
2, what piscine body falls is mucous can not go, the word that wants to go is OK above the flour that drop a point, rub came down completely;
3, whole journey does not flip through with scoop fish, the look is otherwise brittle, can arrive with scoop general Shang Bo when later period boiling water is little on piscine body boil;
5, still can add saccharic, chili to wait by his be fond of;
6, this dish suits edible of general and average crowd only.
2, what piscine body falls is mucous can not go, the word that wants to go is OK above the flour that drop a point, rub came down completely;
3, whole journey does not flip through with scoop fish, the look is otherwise brittle, can arrive with scoop general Shang Bo when later period boiling water is little on piscine body boil;
5, still can add saccharic, chili to wait by his be fond of;
6, this dish suits edible of general and average crowd only.