Plumfish
By VicentaLakin
Plumfish is one of the essences of seafood, taste, sex temperature. Spleen, stomach. It helps to keep blood, has a good abdominal appeasement, and supplements the kidney bone. After major treatments, poor digestion, anaemia, stunting of children and urine. Plumfish are soft and fragrance. They're the best of small fish. Big head fish are rich in phosphorus, a supplement to brain rearing, especially calcium, rich in nutrients and fine in flesh, and eating in their mouths is light and thin。
Recipe Recommendations
- Meitong fish art. 6
- Jiang appropriate amount
- onion appropriate amount
- vegetable oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- fish-flavored
- steamed
- ten minutes
- ordinary
Steps for Plumfish
1
Plumfish are clean, clean and dry2
Plumfish are on the plate, with salt, sugar, wine and a little vegetable oil pickle for 10 minutes. Ginger and onion flowers on top of the fish3
When the water boils in the pot, the plumfish will evaporate for five minutes4
Steam fish oil, pick up the onions, and put fresh onions, and when the onion boils in the pot, you can pour them on onions. It's better when it's hot