Cinnamonfish

By VicentaLakin

Cinnamonfish
Caucasian fish, twig. High and flat, back up. It's a big mouth, and the jaw is clearly longer than the top. There are small teeth of various sizes on the upper and lower jaws, plough bones and mouth lids, with a sawn on the back and four large thorns on the lower edge, and two on the back. Head slabs, small size; side line bends upwards along the back arc. The back fin is in two parts, connected to each other, with a hard front and a soft back. Yellow green, abdominal gray, with irregular dark brown spots and clots on the side; a narrow black stripe from the end of the kiss through the eyes to the bottom of the back fin

Recipe Recommendations

  • Osmanthus fish art. 1
  • green onion appropriate amount
  • ginger slices appropriate amount
  • salt appropriate amount
  • cornflour appropriate amount
  • soy sauce appropriate amount

Steps for Cinnamonfish

  • Make Cinnamonfish step 0
    1
    When the cinnamon fish buys it, it's intestines, it cuts, cleans。
  • Make Cinnamonfish step 1
    2
    And put on the powder and salt。
  • Make Cinnamonfish step 2
    3
    Put on onions and ginger。
  • Make Cinnamonfish step 3
    4
    Into the steam pot, 10 minutes after the water starts。
  • Make Cinnamonfish step 4
    5
    Slice it in garlic, put it on the plate, put soy sauce on it and put onions on it。
  • Make Cinnamonfish step 5
    6
    Just sneak the steamed cinnamon fish through the plate with the onions。

    • Recipe Categories

    Recipe recommendation