Quite a bit
By VicentaLakin
There are many ways to cook the muchang fish, ranging from steaming, oiling, skimming, etc., but for me, the highest courtesy for the live fish is evaporated, the most beautiful and the most popular way to cook. The approach is simple, with a few knives on the surface of the muscian fish, with salt and wine on it; with a ginger tablet on the fish, with a pot of steam; and eight minutes later, with a steamed fish oil, with onions or little onions, with pepper oil. It's simple, but it's delicious, and it's got to eat more。
Recipe Recommendations
- Wuchang fish art. 1
- onion
- cooking wine 2 tablespoons
- pepper 1 teaspoon
- steamed fish oyster sauce 2 tablespoons
- oil and salt appropriate amount
- garlic
- Jiang
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Quite a bit
1
Prepare raw materials2
(b) Draw a few knives on the surface of the muchang fish and add a suitable amount of salt to be razed3
A little bit of wine pickled for three minutes4
(b) A boiler with water and eight minutes of steam on Wuchang ' s surface after putting on a ginger blade5
When the fish is evaporated, the fish is taken out, and the ginger blades on the fish surface are removed6
(b) Steam fish oil on the surface7
And put onions and onions on the surface8
And cool oil, and put the pepper in it9
Just pour hot pepper oil on the surface of the fish。10
Here we go。Quite a bit Make Tips
A few knives on the surface of Wuchang were drawn with salt and wine coated and made with salt; 2. A ginger chip was placed on the surface of the fish when it was steamed; 3. The fish was about a pound of weight and evaporated for eight minutes; 4. A ginger chip was removed after the fish had been steamed, while it was hot enough to get steamed; 5. Finally, hot pepper oil was poured on fish with onions and onions。