Burning sea bass
By VicentaLakin
The herring is separated from the herring, which is long and narrow, short and fat. The fish tastes better than the meat of the herring. So the hips are more expensive than the hips. Today's introduction to sea bass is the burning of fish heads, fish bones, fish chops and the burning of fish meat with fresh water。
Recipe Recommendations
- sea bass art. 1
- cooking wine appropriate amount
- steamed fish oyster sauce appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- oil appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- MSG appropriate amount
- onion ginger garlic appropriate amount
- salty and fresh
- quick-boiled
- ten minutes
- ordinary
Steps for Burning sea bass
1
Take the sea basses to the top, remove the organs, clean them。
2
Cut the fish head off first. Slash the spinal cord and take the fish chips to the tail, don't cut. In the same way, the fish below is taken to the bottom. Then cut the middle bones and take them out。
3
And put the fish in the abdomen. Then cut across, cut to the skin, and do not cut。
4
A little salt pickle for two minutes. Then you add wine and starch, and you grab it softly. Stand by。
5
Get a hot pan and spicy onion. Fish head, bone, chops. Burning fire, cooking vinegar and wine。
6
Join the raw smoke. I'll add a proper amount of fresh water, and then I'll burn it with salt and sugar. Burn it for five minutes, and it's fresh。
7
Out of the pot, put it in the plate。
8
Another pot, boil the water. When the water boils, it is placed in the squeezed fish。
9
Let's get hot first. It's stylish, it's turned, it's hot。
10
Pull it out, put it on the fish bones. Just get the steamed fish oil。