Vacuate fish

1

Cleaning of fish

2

Cut the fin; remove the head

3

Cutting the fish open with scissors

4

The removal of a black membrane of the internal and surface parts; the removal of the internal organs requires the removal of blood stains beneath the internal organs, which is the main source of fish

5

Clean up with water; cut fish to 2 cm in reserve

6

A 15-20-minute meal will be made with fish

7

Onion slices, ginger cheesy, millimetre cheesy spares

8

(a) The pickled fish is put into the plate, and a large amount of onions and ginger silk is spilled over the fish

9

When boiled water is burned, the fish is fed into the boiler, and after 8-10 minutes of evaporation, the onions on the surface, the ginger silks, and the onions are removed

10

(b) Burning peanut oil into hot heat in the pot; and pouring hot oil on fish

11

It is then poured into soy sauce or steamed fish oil; at the end, peppers can be used。

One, silver scavengers with fish surfaces, which are not saturated fatty, and which reduces cholesterol (the three heights can eat more fish); two, which has a blood line under the diaphragm and internal organs, which is the main source of the scavenger, which must be removed; three, pickle fish, which has to flip two times in the middle, so that it can be better to scavenger; four, scavenger fish, which must be burned open before it can be steamed; five, steaming times must be controlled and over time, and fish meat will grow old; six, oil must be hotter and then warm, so that the fresh smell of fish can be pumped more efficiently; and seven, seafood sauce oil can be replaced with steamed fish。