Quite a bit
By VicentaLakin
The original taste of this dish keeps the fresh smell of fish, makes simple, complete shapes, fish and meat, and soup perfumes, and is a non-failed home dish. The muchang fish are flat, ripe and nutritious. Its high proteins, low cholesterols have a moderate effect on defunct anaemia and malnutrition。
Recipe Recommendations
- Wuchang fish art. 1
- Jiang 1 block
- onion 2 length
- red pepper appropriate amount
- salt 2 grams
- edible oil 10 ml
- steamed fish oyster sauce 15 ml
- cooking wine 5 ml
- soy sauce 5 ml
- sesame oil few drops
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Quite a bit
1
Prepare food。
2
Clean up the muchang fish, remove the black membrane from the abdomen and scrape the mucus with a knife. Half-slice, half-slice, half-screech, half-screech。
3
Start pickles. First, a small spoon of salt inside and outside the fish, and then a glass of wine. And spread some onions and ginger blades over the belly of the fish and over the fish, and then make them salted for 10 minutes, so that they may be better off。
4
The water is put in the pot, and when the water is burned, the fish is placed in the pan, with a heavy cover. The fire evaporated for seven to eight minutes and then shut down the fire for one or two minutes。
5
Get an empty bowl while it's steaming. A proper amount of steamed fish oil, raw and perfumed oil is poured into the bowl。
6
Once the fish is steamed out of the pot. Put all the soup on the plate and the onions and ginger on the fish surface。
7
Pour a bowl of juice on the fish while it's hot。
8
Put onions and chili on fish。
9
It pours into it a proper amount of edible oil, and it burns until smoke is smoked, and then it closes the fire。
10
Just pour the oil on the fish。