Vacuate herring

By VicentaLakin

Vacuate herring
THE PERCH IS RICH IN NUTRIENTS AND CONTAINS THE HIGHEST DHA (BRAIN GOLD) IN FRESHWATER FISH, AND THEREFORE THE MOST REPLETE BRAIN. IT'S ABOUT A POUND OF CATFISH, IT'S JUST IN TIME FOR THE FIRE, IT'S FRESH, IT'S SOFT AND SMOOTH, IT'S PERFECT, IT'S SWEET, IT'S SWEET, IT'S SWEET, IT'S SWEET, IT'S SWEET, IT'S SWEET, IT'S DELICIOUS, IT'S DELICIOUS。

Recipe Recommendations

  • bass art. 1
  • Jiang 20 grams
  • salt 2 grams
  • liqueur 20 grams
  • soy 10 grams
  • mature vinegar 5 grams
  • chicken essence 3 grams
  • oyster sauce 10 grams
  • red pepper one
  • onion appropriate amount
  • garlic appropriate amount

Steps for Vacuate herring

  • Make Vacuate herring step 0
    1
    When buying fish, let the fishman clean the cheeks, don't open the abdomen, bring them back for cleaning, cut off the head and tail of the fish, remove the contents of the abdomen from the head of the fish and keep it intact。
  • Make Vacuate herring step 1
    2
    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。
  • Make Vacuate herring step 2
    3
    Put in sweet wine, beryllium oil, salt, chickens, vinegar, greasy oil, and pickle for half an hour (3, 4 hours in the fridge if available)。
  • Make Vacuate herring step 3
    4
    I'll have ginger-cheese, onions, peppers, garlic。
  • Make Vacuate herring step 4
    5
    The bottom of the plate is covered with ginger, onions and garlic, and the cut fish is placed on the plate, the fish head is placed in the middle, the fish tail is placed under the head, and the fish tablets are crushed in one piece and placed in a peacock screen。
  • Make Vacuate herring step 5
    6
    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。
  • Make Vacuate herring step 6
    7
    Carefully extract the steamed fish, so that the onions and gingers are in the middle (near the fish head) and put on red pepper for decoration。
  • Make Vacuate herring step 7
    8
    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 fish
  • Make Vacuate herring step 8
    9
    The finished map appreciates it。
  • Make Vacuate herring step 9
    10
    The finished map appreciates it。
  • Make Vacuate herring step 10
    11
    The finished map appreciates it。

    • Vacuate herring Make Tips

    One, cut the fish as thin as possible. There's plenty of them. They're pretty. 2. The abdomen of the fish must not be cut, and they may be cut in part before they are carefully trimmed to the abdomen. 3. The fish must not cut open the abdomen to remove the dirty material, but first remove the fish head and clean it from the head. Don't forget to put some hot oil on the fish at the end, and the hot oil on the onions, the ginger, the onion smell。

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