Fresh water fish
By VicentaLakin
Zilong (commonly known as “Whitewater Fish” and “Thai Lake White Fish”) are the most famous species of freshwater fish, the main nesting lake basin, Lake Tai and the Lake Dinh of Chu's family in Shanghai. White fish are fresh, tasteful, stingy. White fish have high nutritional value。
Recipe Recommendations
- Baishuiyu appropriate amount
- Jiang appropriate amount
- yellow wine appropriate amount
- soy sauce appropriate amount
- steamed fish oyster sauce appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Fresh water fish
1
The white fish go to the table, go to the gills, go to the tails, go to the fins, go to the insides and wash, cut the fish with a few knives, put on the yellow wine, make the ginger pickles for a moment
2
The boiler and the water will burn, the white fish will steam for about two minutes, and the water will be poured out
3
Get salt, raw, steamed fish oil, dry chili, hot oil, just keep on steaming for about five minutes