Angular steaming red
By VicentaLakin
When I went to the market to buy fish, the fish owner said it was a red snail and went home for a few minutes. It's a fish that lives in the ocean, buys it very fresh, has about a pound in size, eats it right, changes the way it used to be, adds the horns, gives the fish a taste of fragrance, a classic platinum practice, and tastes it with the favorite relatives。
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Angular steaming red
1
Clean up the fish, put a cross knife on it, put salt on it and make it for 15 minutes。
2
At this point, you can deal with ingredients, ginger and peppers, little onions split into white bands, leaves torn to shreds, antagons for five minutes, a little wash, and a small blade。
3
Take a part of the gingers and horns into the belly of the fish。
4
Steamed onions, horns, the first act as a fragrance, the second act as a high fish, allowing the heat to pass through。
5
When the fish is put on top, the remaining ginger, onions, peppers, horns are spread evenly on the fish。
6
When water is released in the pot, the fish is put in steam for 10-13 minutes。
7
When it's ready, take it out and drop the soup on the plate。
8
Spill onions and hot oil so you can come to the table。Angular steaming red Make Tips
1. The benefits of iced seawater fish, which can be made with salt one hour before production, are to dewater the fish, to keep the meat tight and to taste good. 2. Antagons are soaked with fresh water, so they are soft, so that they are not over-cleaned, so that the taste is not diluted。