Nutrition of price civilian flavour a good soup. Gongyan of fish and meat of 3 article fish is beautiful, there is a touching encourage annals story over there. Interested classmate is OK Baidu.
With makings
| Fishbone of 3 article fish (the supermarket is bought) | 200 grams |
| Right amount | |
| 100 grams | |
| 1 | |
| Half | |
| 2 | |
| 2 | |
| 1 spoon |
The practice of hoosh of 3 article fish
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Fishbone of 3 article fish is abluent, dawdle is abluent, tomato decorticates cut small, ginger section, green is mincing. Ester bean curd is inside in bean curd box delimit with the penknife small.
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A few oil and Jiang Pian are added in boiler, 3 article fishbone is entered after burning heat, summary decoct becomes white to two sides.
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Add clear water of one soup bowl, 1 spoon white spirit is added after be being burned, medium baking temperature is stewed slow a little while. Dawdle is entered after Shang Zhinong is white, tomato is small, add salt to flavor, continue to stew.
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Tomato is soft bean curd of the half ester inside the box is entered after rotting, the Sa Cong after be being burned is beautiful.
Small stick person
Head of fish of 3 article fish or fishbone stew flavour are very delicious, the price is not expensive also.