Zephyr
By VicentaLakin
It is also called a florist, carnivore and scavenger; it belongs to the taxonomy of fat fish. Squids are flat on their backs, thicker, sharper. It is one of our “four great freshwater fishes”. They are fine, small and abundant, and their flesh is porcelain, tastes good and good. The famous poem Zhang Zhi, the poet of Tang, and the famous poem he wrote in his Fish Sing, “Photfish fly in front of Mount Cissé, pomegranate fish fertilize”, is the kind of fish they praise。
Recipe Recommendations
- mandarin fish 400g
- ginger 5 pieces
- chives 5 trees
- soy sauce 0.5 spoon
- steamed fish oyster sauce 0.5 spoon
- salt a little
- red pepper by 0.5
- edible oil appropriate amount
- salty and fresh
- steamed
- half an hour
- senior
Steps for Zephyr
1
One round, about 400 grams2
Go squeezing and intestines, punching in the machete。3
Paprika slices, onion slices, ginger slices。4
Scratch the fish with a little salt, then with a little steamed fish oil and a little raw each. Then put onions for 20 minutes。5
Sprayed with chili, boiled with water for eight minutes, and evaporated with fire for three minutes. Out of the pot。6
Pick up onions and chili from the originally steamed fish, and get extra steamed fish juice. Reload fresh ginger peppers, pick up a pot, pour in a proper amount of edible oil, heat it up, all right。7
EatZephyr Make Tips
1. When a fish enters the pot, it is sufficient to evaporate in flames, without too much fire, to prevent the fish from deforming. 2. The time of steaming fish may be adjusted to the size of the fish itself, bearing in mind that it should not be too long before it is fertilized, and must be boiled in water。