Vacuated goldfish
By VicentaLakin
Usually, our evaporated fish is a live fish, so it smells good. Today we went to the supermarket and discovered that the iced goldfish had just come out of the freezer, that the fish had their eyes soared, that the aphid was pink, but it looked fresh, and bought a couple of them home. The first attempt at steaming with frozen fish tastes good and almost non-smelling。
Recipe Recommendations
- golden Pompano a
- green onions a little
- ginger a little
- red pepper a little
- salt appropriate amount
- liquor a little
- soy sauce a little
- vegetable oil a little
- pepper a little
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Vacuated goldfish
1
Let's start with ginger ale. Put a little fresh water in the bowl, and add onions and ginger-sniffed onions, a little salt, and squeeze it with your hands。
2
The gills are washed, their internal organs are removed, and they're replaced with crossbows。
3
The whole body of the goldfish will be covered with salt and a proper amount of white wine, and the onions will be rinsed into the fish in five minutes, bearing in mind that some onions will also be placed in the stomach and made for another 10 minutes。
4
Ginger and onion on the bottom of the plate。
5
Remove the pickled onions and ginger, put the pickled fish into the plate, and lay a layer of ginger and onion on the surface, remember a little onions and a piece of ginger in the belly。
6
When the water is burned, it will be evaporated in the fish pan for 10 minutes and shut down for 5 minutes. Take out the plate, pour the water out of the plate, remove the ginger and onion on the surface, spray the chili and fresh onions。
7
Put the right amount of raw oil on it and pour hot pepper oil on it。
8
Taste is very popular with kids。