Vacuate fish

By VicentaLakin

Vacuate fish
Fish is a common fish in everyday life, especially for spleen, indigestion and skin dryers, and when it is eaten, it moistens and flexes the skin, and it is luminous. The smell of fish is particularly heavy, and everyone likes to fry red, but I always think seafood's good. It's probably a lot of fresh fish when I was a kid, it's still fresh, it's fresh, it's fine, it's healthy

Recipe Recommendations

  • hairtail art. 1
  • cooking wine appropriate amount
  • salt appropriate amount
  • pepper appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • dried chili appropriate amount
  • steamed fish oyster sauce appropriate amount

Steps for Vacuate fish

  • Make Vacuate fish step 0
    1
    Material preparation, with a clean cut
  • Make Vacuate fish step 1
    2
    (b) Influencing of appropriate quantities of wine, salt, peppers, onions, ginger chips in fish for 30 minutes
  • Make Vacuate fish step 2
    3
    (a) Remove the peppers that are placed in the fish while they are made, and put them in the dry peppers, with 10-15 minutes of steam
  • Make Vacuate fish step 3
    4
    Pour oil in the pot and put pepper in it and make it smell
  • Make Vacuate fish step 4
    5
    The steamed fish will be taken out, fresh ginger and onions will be put on fresh pepper oil
  • Make Vacuate fish step 5
    6
    I'll just take a steamed fish oil。

    • Vacuate fish Make Tips

    1. The ribbonfish must be cleaned thoroughly; otherwise, it will affect the taste and have a strong fishy smell. 2. The scales of the ribbonfish are highly nutritious, so you can decide whether to remove them according to your personal taste. 3. You must control the steaming time yourself; if it is too long, the fish meat will become tough. 4. If you do not like the taste of Sichuan pepper, you can skip step 4 and directly pour on the steamed fish soy sauce.

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