Vacuate herring
By VicentaLakin
The price of a New Year's bass fell, and the boss picked a pound of it. For evaporation, it's a little big. Within a pound and a half is the best。
Recipe Recommendations
- bass two pounds
- Jiang appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- mature vinegar appropriate amount
- oyster sauce appropriate amount
- sugar appropriate amount
Steps for Vacuate herring
1
Let's clean up the fish
2
The fish is a little big, and they have to steam, so they cut up their stomachs in two
3
Standing on the plate
4
Get the ginger, the onion, the onion, the onion. One of them is a little greener, and it's for the last
5
Put gingers and onions on the fish
6
I'll fill it up with the right amount of wine
7
It's the right amount of water for the steam -- the right amount of raw, vinegar, neptunium and sugar
8
12 minutes or so
9
Take off the steamed ginger, onion, the smaller onion on the code, and put it on the sauce
10
Put a spoon in a little less edible oil than a chow and heat it up
11
Burned hot oil from head to end. Move
12
Let's eat while it's hotVacuate herring Make Tips
For steamed fish, it is best to choose a smaller one, preferably between 1 and 1.5 jin.