Steam fish

Often friends say they don't know how to make fish, and I say how not, the simplest way, pick it up and steam it for almost all fish! It's not that they don't do it, it's not that they're used to it. There are fewer fish species in China, and in the early years there are poorer ones, and less fish eat and less naturally cook. From now on, let's not say you don't know how to make fish. Let's start with the simplest steam. It's a fish, and it's supposed to be too small to eat. It's from relatives. A lot of it was cleaned up and given to my family. It seems to me that whatever kind of fish can be evaporated, be careful. Of course, it's better to evaporate with catfish or something. Steamfish is the best operation, but there's also the point that clean fish must be pumped out of the water before it tastes, and when it's fertilized, then it's hot, and then it's naturally fresh. Material: Chrysin onions: Precipice pepper peppers for salt steamed fish oil: 1, material diagram. 2. The fish ' s back is cut in abdominal parts. It's in the plate, with salted fish oil and onions. Three, put the pickled fish on the plate. Note that under the plate, the fish must lay onions, so that the steam can be fully convected. Four, when the water comes in, it's 10 minutes. When the pot is out, the evaporated soup is poured over the fish again with a spoon. Five, put it on the onions and take a boiler. Six. Put some peppers on the fish and pour the oil。