Open the mackerel
By VicentaLakin
The mucchanfish have the effect of retrieving blood, promoting appetite, appetizing the abdominal spleen and treating obscenity, as well as preventing diseases such as anaemia, low blood sugar, hypertension and arterial sclerosis. The practice is numerous, ranging from evaporation, red burning, silt, barbecue, flower brewing, to cooking, especially in terms of evaporation, to maintaining the highest possible taste of the original juice and making it simple and simple. I'd like to buy a fish today to steam it. It's a particularly entertaining home treat. It's simple and attractive, and it tastes delicious. Here's how we're going to share this dish, look at two key points, how to cut fish? I'm sure you're going to make a surprise, a bright fish, a serious recommendation for you。
Recipe Recommendations
- Wuchang fish art. 1
- shallots 1 piece
- Jiang a little
- oil appropriate amount
- salt appropriate amount
- onion a little
- red pepper of 2
- steamed fish oyster sauce 2 tablespoons
- cooking wine 2 tablespoons
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Open the mackerel
1
Cut off the fish head of Wuchang
2
Then cut the body of the fish from the back of the fish into a thin strip of equal width, and keep an eye on the abdominal connection
3
A good fish will be added to a suitable quantity of salt, wine and ginger coiled for 10 minutes
4
Put the pickled fish in a plate, watch that each piece is turned and the fish head is raised
5
(b) A boiler of water, when the water is released into the fish and the fire evaporates for eight minutes
6
(b) To remove the steamed fish, to water it, and to pour it into the steamed fish oil while it is hot
7
Put onions and onions in the middle and peppers in the tail of the fish
8
(b) Hot pots of cool oil, which are put in peppers and heat
9
The smell of peppers comes out when the oil is hot, and the hot oil can be poured on the surface of the fish。
10
Eat。Open the mackerel Make Tips
1. The cutting of fish is important, and attention is paid to the size of the head, which is then cut into a long strip of the back of the fish, which is equally wide, and to the abdomen, not to be cut; 2. The fish, which is pre-cooked, which is then rolled over and placed in a plate; 3. The fish, which is about a pound of about eight minutes after the steam has taken place; and 4. The fish, which, after steaming, is then required to quench the water and then add the spices, which are finally filled with hot pepper oil。