Fresh fish

By VicentaLakin

Fresh fish
Compared to sugar vinegar or red fever, I think the evaporation preserves its original juice and produces the beauty of the meat itself. I love evaporation, but it's beautiful

Recipe Recommendations

  • turbot appropriate amount
  • salt appropriate amount

Steps for Fresh fish

  • 1
    One salinizes the whole of the cape fish with a half hour of ginger-smelling。
  • 2
    2 water boils the pots 7-8 minutes to shut down the fire。
  • 3
    3 removes the extra water from the evaporation, and prefers to have a taste of direct oscillated fish oil, which is why my family prefers to eat the original。

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