Cinnamon fish
By VicentaLakin
Caucasian fish, also known as cuisine fish, have traditionally been considered “pretty fish” and have been evaporated with Escuit sauce, without the need to add other spices。
Recipe Recommendations
- mandarin fish art. 1
- onion 10 grams
- Jiang 8 grams
- green onions 10 grams
- yellow wine 1 tablespoon
- oil 2 tablespoons
- soy sauce 3 tablespoons
- fish-flavored
- cook
- half an hour
- ordinary
Steps for Cinnamon fish
1
Clean up the fish, put it on the plate, cover it with onions, ginger blades, yellow wine。2
When the water in the steam pot is burned, it is released into the fish for eight minutes。3
Once the fish is evaporated, the extra soup is poured out, the onion is cut and placed on the fish。4
And Ishumi's soy sauce。5
Put the oil in the pot and burn the fire。6
Burn the oil quickly on onions, that's all。7
The grapefruit is fresh and delicious, and it's finished。Cinnamon fish Make Tips
It's simple, but it's all in its own right, and the soul of a dish is in its own taste! When the sauce tastes right, it's okay。