Vacuate herring

Recipe Recommendations

• bass art. 1
• steamed fish oyster sauce appropriate amount
• corn oil appropriate amount
• yellow wine appropriate amount
• ginger appropriate amount
• green onions appropriate amount
• chives appropriate amount
• green pepper appropriate amount
• red pepper appropriate amount
• salt appropriate amount

• salty and fresh
• steamed
• half an hour
• simple

Steps for Vacuate herring

1

(b) Prepare the raw materials, kill the internal organs, gills, wash them, cut them open in the vertebrae, and prevent evaporation

2

(b) Ginger-cleaning to the skin slices, some to the silk, some to the red pepper to the seed to the silk, and onions to the old skin to the skin to the silk to the skin to the skin to leave, to the middle to be cut open, to the tip of the horns and to the onion leaves to be swiped with toothpicks

3

Flowers on fish, proper wine and salt

4

Put in ginger, onion, pickled for 15 minutes

5

When the fish is picked up, put the precut ginger chips and onions in the plate

6

(b) Put the fish in, boil the water for eight minutes, and close the fire for three minutes

7

The steamed fish removes the onions from the plate, the ginger, the extra juice, the pre-set onions, the ginger, the red peppers, the chili rings on the fish, and the steamed fish. Oil

8

You can eat with smoked hot oil

Recipe Categories

• hot dishes
• home cooking
• Seafood Recipes
• Cantonese cuisine