Friday, September 28, 2007
1 handful of black bean
1 small piece of da(big) dao(head) chai(vege) *giggle* (preserve salted reddish)
Slow cooking pot
-Fry the black bean in kuali (minus oil) till the black skin split (the purpose is to make the black bean more fragrant) then wash the black bean.
-Wash the fish and chop to 2 parts (usually the seller will cut for u). Put salt over fish before wash.
-Wash the reddish and chop to slices.
-Put everything in slow cook then slow cook for 3-4 hours.