Steamed cucumberfish
By VicentaLakin
Sea cucumbers are the three largest: fish skins are the thickest: they make up one third of the total fish body, are rare gelatin proteins and are natural food and beauty supplements. Fish has the highest oil content: natural unsaturated fatty acid, a vascular scavenger. Fish bones have the highest calcium content: the body is full of cartilage and the calcium is the easiest to absorb and the best option for calcium supplementation。
Recipe Recommendations
- Sea cucumber spotted fish art. 1
- ginger 10g
- green onion 5g
- Dried shredded pepper 2g
- salt 3g
- steamed fish oyster sauce 10ml
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed cucumberfish
1
Sea cucumbered fish unfrozen。2
Scrambled with 80 degrees Celsius hot water for about three minutes and wiped the sandy fish skin off the fish with a steel ball。3
This is the hard shell of the fin and the surface of the body, which is conical, a little hard, and it is easy to lay hands in the process of packing, and it has to be slow。4
This is the fish I packed, but I didn't use the wire ball, I shaved the skin with a knife, and it worked, but there was some salsa。5
Cut the fish into a centimetre thick piece。6
Put the fish sizes on the plate with a little salt and ginger。7
Put the fish in a boiling pot for eight minutes。8
And pour out most of the soup in the plate, pour in the steamed fish oil, and pour onions, ginger, peppers, and pour them with rolling oil。9
Finish the table。10
LOOK AT THIS FINE MEAT. FISH SKINS ARE LIKE JELL-O Q BULLETS, BUT THEY'RE SO THICK ON THEIR HANDSSteamed cucumberfish Make Tips
Seafish can be evaporated in much the same way, either early or before the steaming pot, and not for too long, otherwise the fish will lose its delicate taste. There are different ways to pack fish, and you can do it 100 times。