The practice of bullfrog of fish of pickled Chinese cabbage, how is bullfrog of fish of pickled Chinese cabbage done delicious
Match dish to be able to be added according to individual taste.

With makings 

Bullfrog 1
Snakeheaded fish 1
Pickled Chinese cabbage 1 packet
Cooking wine A certain number of
Ginger A certain number of
The beans works A certain number of
Green pepper 2
Pink of Chinese prickly ash A certain number of
Lotus root 1
Amylaceous A certain number of
Salt A certain number of

The practice of bullfrog of fish of pickled Chinese cabbage 

  1. End of fish of fishbone fish head catchs souse of starch of cooking wine of any of several hot spice plants of a little salt 20 minutes

    The practice measure of bullfrog of fish of pickled Chinese cabbage 1

  2. Souse slices of fish meat makes an appointment with starch of cooking wine of pink of Chinese prickly ash 20 minutes

    The practice measure of bullfrog of fish of pickled Chinese cabbage 2

  3. Souse bullfrog makes an appointment with starch of cooking wine of pink of Chinese prickly ash 20 minutes

    The practice measure of bullfrog of fish of pickled Chinese cabbage 3

  4. Souse is cut distribute food

    The practice measure of bullfrog of fish of pickled Chinese cabbage 4

  5. All matching food has been cut reserve

    The practice measure of bullfrog of fish of pickled Chinese cabbage 5

  6. Hot pot heats up green pepper of the Jiang Pian below oil, fry sweet.

    The practice measure of bullfrog of fish of pickled Chinese cabbage 6

  7. Join piscine head fishbone, fabaceous dry bullfrog explodes fry. Connection is fried a little while more fry sweet.

    The practice measure of bullfrog of fish of pickled Chinese cabbage 7

  8. Add water pickled Chinese cabbage next, small fire is stewed boil 5 minutes.

    The practice measure of bullfrog of fish of pickled Chinese cabbage 8

  9. Proposal small fire is lukewarm boil 10 minutes or so to have pot next.

    The practice measure of bullfrog of fish of pickled Chinese cabbage 9
2020-04-10
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