The stench
By VicentaLakin
The ponyfish here is called a midday scavenger. The stings are suitable for evaporation. They've been at the table before, but they're rarely at the table now. And there's another way of steaming this fish, called "the sour evaporation" for interested friends to see my other recipe。
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Steps for The stench
1
Simple foodI don't knowI don't know。
2
The ponyfish removes and washes the scales with a knife, which then opens a small mouth on the back fin, and sets a little bit of the skull to hold the fish upI don't knowI don't know。
3
Put the horsefish up and then knock the knife on the back and open the upper cheekboneI don't knowI don't know。
4
That's how it worksI don't knowI don't know。
5
The cutter lays the fish and pushs it down to the end of the fish along a small mouth that has already been opened, and then pulls it back slowlyI don't knowI don't know。
6
The fish is just like this, and they're gonna have to cut in front and remove all the intestinesI don't knowI don't know。
7
Fish should be washed without blood clots, and then plastered with a little salt on both sides for 10-15 minutes. Blood is usually found under the main bone of the fish, whether it's fresh or ice, and if it's missing, it's lower. I've just studied steamed fish, and the wine tastes too strong, and then it doesn't taste good, and it doesn't taste goodI don't knowI don't know。
8
Chili slices, ginger slices, and ginger slices, onion slices, onion slicesI don't knowI don't know。
9
Before entering the pot, the fish washes the water left on the plate and then puts onions and ginger blades to remove the smellI don't knowI don't know。
10
Once the water's out, the fish will steamI don't knowI don't know。
11
The fire is six and a half minutes. I've only got 300 grams of fish on my side, six and a half minutes of steam, and it's not dry. If the fish is cooked, it's not sticky, but a steamed fish can tell how long it's gonna be cookedI don't knowI don't know。
12
After the pot, the fish soup is taken with onions and ginger chips, then the ginger, onions, peppersI don't knowI don't know。
13
Hot oil and fragrance before sauce (smoking)I don't knowI don't know。
14
Here we go
15
I don't knowI don't know。
16
I don't knowI don't know。