Quite a bit
By VicentaLakin
The mucchanfish have the effect of retrieving, spleening, blood-rearing, winding, and a healthy stomach. Vacuated chow, fragrance, fresh meat. It is made of peacock screens with red, orange, yellow, green, green, blue, purple dots, which are all the more glamorous。
Recipe Recommendations
- Wuchang fish art. 1
- Ginger, onion and garlic appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- shisanxiang appropriate amount
- mature vinegar appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- oyster sauce appropriate amount
- douchi a little
- Decoration: Red pepper of 3
- carrots a little
- purple cabbage a little
- salty and fresh
- steamed
- an hour
- senior
Steps for Quite a bit
1
Get all the food ready。
2
When buying fish, it is important that fishmen clean their scales, their cheeks and not open their abdomen. Get it back and scrape off the dirty fish. Clean it up。
3
Cut the head and the tail。
4
Scratch the contents of the abdomen from the head and keep them intact。
5
Be careful with the fins。
6
from the direction of the fish to the end of the fish, cut to approximately 0.5-1 cm with a knife to ensure continuous abdomen connection。
7
(b) Half an hour (three or four hours in the refrigerator, if available) of wine, beryllium, salt, sugar, chickens, vinegar, 13 fragrances, soy sauce, soybeans and pickled bean。
8
With a large plate, the bottom of the plate is covered with gingers, onions and garlic, the cut fish is placed on the plate, the fish head is placed in the middle, the fish tail is placed under the head of the fish, and the fish is crushed in one piece and placed in a peacock form。
9
It's empty and it's steamed. It smells early. The fire is evaporated for 7-10 minutes (based on the thickness and size of the fish) and suffocated for 2 minutes after it has been shut down。
10
Be careful with the steamed fish and pour out the steamed soup juice. Scattered onions in the middle (near the fish head) with chili peppers, carrots, purple berries。
11
It's done by pouring in a proper amount of oil, burning up to 60% of the heat (seen smoke coming out), turning off the fire, placing the oil evenly on fishQuite a bit Make Tips
1. Try to slice the fish fillets as thinly as possible so you get more slices and they look beautiful when arranged.
2. The belly must not be cut open; when filleting, cut the bone section first and then carefully trim down to the belly.
3. Never slice open the belly to remove the entrails; instead, remove the fish head first and clean from there.
4. Don't forget to drizzle some hot oil over the fish at the end; pour it over the chopped scallions and ginger for a rich scallion oil aroma.