Quite a bit
By VicentaLakin
It's a tasteful face, but it's a little difficult for someone who can't do it, because it takes time
Recipe Recommendations
- Tilted fish 500G
- cooking wine 3ml
- green onions
- soy sauce 5ml
- cherry one
- green pepper
- radish leaves 1 tree
- carrots
- salty and fresh
- steamed
- three-quarters of an hour
- senior
Steps for Quite a bit
1
Get the fish out of the table, wash it, open the belly, slit the cheeks, dig the cheeks out, clean the intestines, smooth the wine, then put salt and split the fish head from half the fish body, which is the fish head cut off, but it can't be done, with some skin attached to the back of the head。2
Then the fish head ends with a knife, which starts with a knife, then pulls the whole fish out of the belly and back, cuts the whole fish out of the stomach, pulls the skin on the back, presses it on the board, sets the belly on both sides, presses the other half with heavy and flat objects, cuts the small pieces slowly with an unpressed half, looks too close to the back, cuts the sizes of both sides equally, looks good to be symmetrically symmetrically slashed, cuts slowly, cuts well, cuts well, turns on the other side, and ends with careful and easy to miss。3
Cut the knife and slowly push it under the fish, and lift the fish to the plate half。4
Put ginger, green pepper, onions, carrots on the back of the fish and steam for eight minutes。5
Once the fish is evaporated, it's coming out, it's coming out, it's coming up, it's coming up, it's coming up。Quite a bit Make Tips
It's not so hard to process, slow down, be careful。