Dry burn red pomfret [the tail of peacock fish]
Weather is too good recently, often go out stroll camera, one day friend report I ” fish, you do not want again stroll camera, much stroll stroll the meal of your home “
Absentminded, I just discover I am very long did not renew the rich a person engaged in some particular pursuit about meal, try hard to breath out later
Material:
Pomfret [what fish is OK, it is better that I feel grass carp is met] , pignut, do chili, bud dish, green ginger garlic
Practice
1: the fish abluent drop does moisture, aurelian the back of a knife blade pats garlic of broken green ginger
2: Scamper pignut, cool hind pat broken reserve
3: Boiler fish of the 6 decoct that become heat, decoct arrives after one side is brown search surface simmer in water again
4: Boiler leaves bottom oil to put bomb of dry chili face again sweet, join bud course, the pignut of pulverize, sesame seed is fried can fill into bazoo to fragrance piece reserve
5: Boiler bottom is oily 7 into heat, put bomb of green ginger garlic sweet, put the fish with good decoct again, often smoke, white sugar doing is burned a little while, the boiler since one small conference holds the boil in a covered pot over a slow fire of upper cover of lid of dry chili spice with enter scamper good finally dish can
Comrades, recommend strongly ha, exceedingly sweet crisp, go with wine also but, go with rice also but, joker, joker
Tags: , burn, dry, fish, peacock, pomfret, Red, tail
