It's fermented
By VicentaLakin
Since Sanya came back, we've been thinking about seafood there. Every time I go shopping with my husband, whenever there's water, my husband always goes around. The Beijing side, however, could not eat seafood at any time, as Hainan had done, and could only go on a journey. I went to the market today and my husband wanted to get some steamed fish. I wonder why this guy, who doesn't usually eat fish, is suddenly asking for steamed fish? In retrospect, it must have been Sanya's stench. Ask the seller what kind of sting is less, recommend the tilapia, and we'll try to buy one back. I'm also the first time I've done a steaming fish, and I've always been a little lazy when I used to do a fish, and I feel like I'm having a complicated fish program and I don't normally go to buy fish, but I've always loved fish since I was a kid, and sometimes one person eats it slowly and can eat a whole 2-pound fish. I was surprised by the steaming fish I made today, so I could make it myself! When he ate the fish, he said he had good taste, smelled good, didn't have any smell, and he had to fight with Sanya's stench. The only disadvantage is that the fish are not evaporated and the fish are small. The fish's mouth is open and I'm scared. Watching the fish mouth open didn't look good, put a cherry carrot on it. What's the name of the fish? I: The fish's husband: The fish' stings were so rare, they never knew. I: We didn't buy fish much, we didn't know much about husbands
Recipe Recommendations
- tilapia 800 grams
- ginger appropriate amount
- green onions appropriate amount
- coriander appropriate amount
- cherry radish appropriate amount
- yellow wine appropriate amount
- salt appropriate amount
- pepper appropriate amount
- Very fresh. appropriate amount
- fish-flavored
- steamed
- half an hour
- ordinary
Steps for It's fermented
1
Wash the fish inside and out, slash it three to four blades on both sides, and we'll put salt, pepper powder, yellow wine on it for half an hour
2
In the pickle, cut the onions, ginger chips, onions, and gingers
3
Sliced onion ginger
4
Laying ginger chips and onions on the bottom of the steamed fish plate
5
Pour a ginger chip in every blade of a fish that's picked up, put the fish on the steamer, and put a ginger chip, onions in the fish's belly to hold it up and put ginger on the fish
6
The fire opened up the water and then put it into the fish plate, which, after three minutes of evaporation, poured out the juice from the fish plate and transferred two or three spoons of yellow wine (a step that is conducive to leaching) for another five minutes. Turn off the fire when it's steamed and suffocated for another 10 minutes。
7
The boiler is filled with a proper amount of oil, the onion is poured into the onion and the ginger is a little fragrance, and a spoon of fresh flavor is transferred to the fish, where all the fried ingredients are spread evenly, and the spices and cherry carrots are put on。
8
Completed ChartIt's fermented Make Tips
One, the pickles didn't have any wine, and I replaced it with sauchen. Half an hour of salting allows the fish to smell 2 and so much ginger when it's steaming, so that the fish can go in and out. The fifth step is critical. After three minutes of steaming fire, you have to take out the steam bowl and pour out the juice in it. This step ensures that the steamed fish is not bad. Four, the time for steaming fish is safe. I used 800 grams of fish for about eight minutes, and smaller fish can reduce the steaming time appropriately。