Steamed plaster fish
By VicentaLakin
I've always been confused about the species of plaster fish, but it's good to live with the seawater. The plaster fish have thick skins, large and fresh, sweet and beautiful entrances. There's always a feeling of seafood, the more it tastes, the more simple it is to cook, the more sweet it shows. Today's plaster, master says it's a tiger. Fish tails and bones are used to cook egg soup. I love my son. The rest of the fish is used for evaporation, except for a little celery. Steamed fish, a little mustard and soy sauce, a little sweet, a little pig who doesn't like fish。
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Steps for Steamed plaster fish
1
Pick the fresh plaster。
2
Please, master, get the fish and the meat, and the fish head and tail bone for soup。
3
Make a piece of fish, as evenly as possible。
4
Put a good piece of fish in the plate。
5
Celery wash, cut into celery beads。
6
Cook water, put fish in。
7
The fire broke open and turned into fire for about eight minutes。
8
Celery beads, one more minute。
9
Take out the sauce and mustard。Steamed plaster fish Make Tips
The flesh of the grouper is extremely fresh and sweet; if you do not like mustard, you can also substitute it with soybean paste.