Steamfish
By VicentaLakin
Coiliactenes Jordan, also known as swords, furs, swords and swordfish, is a migratory fish known as one of China's Yangtze River. Origin: Asian waters in Thailand, Myanmar, Cambodia, the Mekong River, the Mekong River and parts of Africa. The average fish size is 60-100 cm. Squirt fish, don't take the scavengers off! The scavengers are very fat and can eat。
Recipe Recommendations
- swordfish art. 2
- vegetable oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- steamed fish oyster sauce appropriate amount
- Jiang appropriate amount
- onion appropriate amount
Steps for Steamfish
1
Get your food ready
2
From the head of the swordfish, squeezing the swordfish, pulling it out with its belly and drying it clean. You don't have to take off the cape。
3
Put the swordfish in the steamer, spread some ginger silk, onions
4
And some salt, and wine
5
When the water turns on, it evaporates for five minutes, shuts off the fire, and Zirconium for two minutes。
6
Take the steampad out, remove the ginger and plant the flowers
7
And pour hot oil on the onions
8
Just get some steamed fish oil on the four sides。Steamfish Make Tips
1. Knife fish is very delicious; do not steam for more than 5-6 minutes.
2. The scales of the knife fish are fatty and delicious, which is a major feature; they are edible, so do not remove them.
3. The guts of the knife fish can be pulled out together from the gills; there is no need to slit the belly open.