No water, no fish
By VicentaLakin
In general, the practice of evaporation is chosen when cooking a herring at home, using water vapour heat to evaporate fish. But today's small cooking is about teaching you not to evaporate, and that's what it is. This is the way the herring happens, the fish is fine and smooth, the taste of beauty is perfect, and the nutrients and juices are better than the steamed herring, making sure that every bite is enjoyed。
Recipe Recommendations
- bass a
- green onions appropriate amount
- ginger a
- rice wine half a bowl
- Decorative colored peppers appropriate amount
- salt appropriate amount
Steps for No water, no fish
1
Cut the onions, ginger slices。
2
Slash the surface of the catfish and cut it according to the size of the pot。
3
Add a little bit of oil even in the Corningware cast pan and lay onions。
4
It then lays on its surface a little salt, rubs it evenly and massages it, and pours a little rice into it。
5
The lid should be covered with a stroke of six to eight minutes, followed by a small fire of eight minutes before the fire is shut down for five minutes。
6
A little onion on the herring, a little sauce, and then a little hot oil and a little onions。