Peacock open-screen fish
By VicentaLakin
Recipe Recommendations
- yellow croaker a
- onion appropriate amount
- green onion appropriate amount
- ginger slices appropriate amount
- soy sauce 4 tablespoons
- edible oil 4 tablespoons
- salt appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Peacock open-screen fish
1
When the processed yellowfish is cleaned, it is cut from the back to a centimetre thick, and its abdomen are not cut。
2
Cut the tail of the fish down on the plate, and the fish split into a swirl, with a flat amount of salt pickle
3
Fish with onions and ginger blades, pots, water evaporated for seven or eight minutes, no caps for three minutes
4
Steamed fish extracts, picks up onions of ginger chips and dumps them, spills a few spoons of raw smoke along the fish, lays onions and peppers on the surface, and decorates,5 takes clean casseroles, adds four large spoons of vegetable oil, and then boils to smoke and pours them down。