Plumfish
By VicentaLakin
Plumfish, whose name is so much bigger and famous as a “mey plum”, are childish and cute, and the largest is just over 10 centimetres of gold, yellow and tender。
Recipe Recommendations
- Meitong fish 300g
- oil appropriate amount
- steamed fish oyster sauce appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- onion appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Plumfish
1
Get your food ready..
2
Squeeze the gills from the head of the plumfish, pull the gills out with the belly, and wash them dry water
3
Scrambling the dried fish into the plate with salt, ginger, wine, ten minutes of sugar
4
The water will burn open and the fish will be evaporated in the pot for five minutes and the fire will shut down for two minutes
5
When it's fertilized, take out the shampoo and ginger chips that are on the plate. Steam fish oil and onions, and pour a large spoon of hot oil up to 80%。
6
Completed Chart
7
Completed ChartPlumfish Make Tips
The length of the steam can be determined by the size of the fish, but not for too long. The fish will be ripe, otherwise the aging of the fish will affect little beauty。