Vacuated goldfish
By VicentaLakin
The gold chow has the effect of feeding the blood, regenerating the stomach, smoothing the joints and condensing the bones。
Recipe Recommendations
- golden Pompano art. 1
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- starch a little
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- peanut oil appropriate amount
- sesame oil appropriate amount
- slightly spicy
- steamed
- three-quarters of an hour
- ordinary
Steps for Vacuated goldfish
1
Prepare materials to clean the gillfish and remove their internal organs and onions of chili peppers。
2
It's more odious to have two slips on both sides and a 45-degree angle。
3
In stainless steel voltage, half an hour early with proper salt and wine. Then we put onion peppers, ginger onions, peppers and a little peanut oil on the chicken。
4
When the steam pan and the water fires break open, it is put into the gills for about nine minutes, with a reasonable timing according to their size。
5
A little starch with water to make a spare。
6
The fish is evaporated, the fish is placed in the pan, and there's soup on the plate, not wasted, into the frying pan。
7
If the soup is too little, it can add a small amount of water, a proper amount of peanut oil, salt, chicken fine, a little bit of perfume, and then pour into the water starch。
8
The soup is so thick that it can go to the fish。
9
If the previous onion evaporates softly, you can remove it, add some new onion flowers, then you can go to the table。
10
Tastes good, meaty。
11
It's a big meal for guests。Vacuated goldfish Make Tips
Steam fish must have boiled the water and let the mothfish in. The time for steaming must be safe, too short, too long to be old. Early steam is perfect, fish will be fresh。