Clear the evaporation vent
By VicentaLakin
It's the habit of saliva. The saliva is one of the species of seafish that sells frozen fish, so it's mostly cooked by cooking and stew. It's best for a steamed fish to choose fresh live fish. I tried to evaporate once with a saloon fish. Taste. The taste came to a conclusion: first, clean up, make sure that the salt is dried up; second, water spills when the steam is dropped; and third, fresh water。
Recipe Recommendations
- Piaokou fish art. 1
- vinegar 1 teaspoon
- cooking wine 1 teaspoon
- salt 6 grams
- MSG 2 grams
- oyster sauce 1 tablespoon
- onion ginger garlic appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Clear the evaporation vent
1
Go stutter, gill, gut, wash and wash。
2
A proper amount of salt, vinegar, wine, garlic and pickles for 30 minutes. Then wash it again。
3
The pot boils the water and puts it into the wash of clean saloon fish。
4
Fire evaporates 10-15 minutes。
5
After closing the fire, wait two to three minutes to open the lid。
6
No water spills during evaporation. Put the fish on the plate。
7
Juicy: boiled water, stork oil, salt, sugar, taste。
8
Get the juice right on the fish。
9
You can come to the table when you're done。Clear the evaporation vent Make Tips
1. Vapouring time is flexible according to the size of the fish. 2. The taste of the juice can be adapted to its own taste。