Pepper chopper, open-screen fish
By VicentaLakin
In the 1950s, more than 30 mid-school aquatic researchers, such as Ibru, found that one of the beams was not found in the previous literature. He named it a guillotine, popularly known as the Wuchang. Length 165-456 mm. The sides are flat and high, they're diamond-shaped, they're port-level, they're wide open, they're arc-shaped, they're gray. The main distribution is in mid- and downstream lakes. It's better for a quiet life. The Wuchang fish is nutritious and accessible to the general population. Muchang is hot, odoury; it has the effect of retorting, spleen, blood, wind and stomach; it has the effect of treating cursing, appetizing and promoting appetite, which can inhibit the occurrence of diseases such as anaemia, low blood sugar, hypertension and arterial sclerosis. The fish uses steam, it's simple, it's soft, it's hot, it's hot, it's good for the summer
Recipe Recommendations
- Wuchang fish a
- cooking wine appropriate amount
- steamed fish oyster sauce appropriate amount
- scallion a
- salt appropriate amount
- white pepper small amount
- chopped pepper appropriate amount
- Jiang a
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Pepper chopper, open-screen fish
1
One for the Wuchang, go and wash up
2
The fish's tail is cut off, the fish's body is cut every half a man to a centimeter from the back of the rain. Hands
3
Scratch the silk on the onion. Scratch the slice
4
Fish drink, a little oil, a little salt, white pepper powder, graft inside the surface of the fish, with ginger onions, a half an hour
5
Take a big flat plate, pick up the ginger onion mat for the pickled fish and cover it. The fish tablets flip 90 degrees in one direction, with the fish head mat above the fish tail. The fish are covered with the remaining onions。
6
The fish are covered in steam oil and pepper
7
Steam pot for water, fire for gas, fish plate for 10 minutes, fire for 10 minutes, air for 5 minutes
8
Take the plate out, it's hot. I caught it with two trays. A little steamed fish oil on the fish
9
Heated soup spoons, with proper edible oil, with a small amount of pepper, and a little fire so hot that the peppers smell
10
It's so hot, it burns, it shuts down, it cools for five seconds, it's so hot, it smells good
11
The finished product. The fish are fresh and smooth, the peppers are fragrance, and every mouth is enjoyable. Just be careful when eatingPepper chopper, open-screen fish Make Tips
The muchang fish are generally available for consumption, both old and old, with high proteins and low cholesterol, suitable for anaemia, infirmity, malnutrition and food for people who do not think about eating. People with chronic dysentery. Eat