Vacuate herring

By VicentaLakin

Vacuate herring
STEAMED APHIDS, THE COOKING TECHNIQUE IS MAINLY STEAMED AND THE TASTE IS SALTY. SALMONS ARE RICH IN A VARIETY OF NUTRITIONAL VALUES AND HAVE THE HIGHEST DHA CONTENT IN FRESHWATER FISH, AND THUS THE MOST REPLETE BRAIN FOR VAPOURING。

Recipe Recommendations

  • bass
  • salt appropriate amount
  • black pepper appropriate amount
  • edible oil appropriate amount
  • steamed fish oyster sauce appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • cooking wine appropriate amount

Steps for Vacuate herring

  • Make Vacuate herring step 0
    1
    When the fish were bought at the supermarket, they were slaughtered and washed
  • Make Vacuate herring step 1
    2
    Sliced to the ground
  • Make Vacuate herring step 2
    3
    Slashing knife, both sides
  • Make Vacuate herring step 3
    4
    Smash the fish carefully with salt and pepper powder and wine, both inside and outside, and put onions into the mouth and the belly of the fish
  • Make Vacuate herring step 4
    5
    The boiler boils, 10 minutes of steam, when the water falls down, when the steamed fish oil pours into the water, then the fire evaporates for 3 minutes
  • Make Vacuate herring step 5
    6
    The boiler boils, 10 minutes of steam, when the water falls down, when the steamed fish oil pours into the water, then the fire evaporates for 3 minutes
  • Make Vacuate herring step 6
    7
    Oil in the pot, pepper in the oil, pepper in the peppers. Move
  • Make Vacuate herring step 7
    8
    It's finished. It's a bad light in the house

    • Vacuate herring Make Tips

    1 You must marinate the sea bass with cooking wine and salt first. The cooking wine removes the fishy smell, and the salt adds flavor; fish marinated beforehand won't taste bland after steaming. 2 The liquid after steaming the fish is very fishy, so be sure to pour it away before pouring hot oil and sauce over it. 3 It is said that the steaming time ratio is 1:1, i.e., 1 tael of fish: 1 minute. This makes the steamed fish meat tender. 4 Do not take it out immediately after turning off the heat; you can let it rest in the steam for a bit. 5 Our fish plate is too big to fit in the steamer, so we steam it in a bowl first and then transfer it to the fish plate.

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