Steam fish
By VicentaLakin
As Northeasters working in the South, they know a lot of colleagues in the South. They've got a variety of eating habits. They've recently preferred the taste of hospitality! Let's learn to share our shortcomings
Recipe Recommendations
- Xiaoyuzai appropriate amount
- edible oil appropriate amount
- steamed fish oyster sauce appropriate amount
- douchi appropriate amount
- sesame oil appropriate amount
- red pepper appropriate amount
- onion appropriate amount
- chicken essence appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- white granulated sugar appropriate amount
- fish-flavored
- steamed
- half an hour
- simple
Steps for Steam fish
1
Main: Dried fishy (not salty), ingredients: onions, ginger, garlic, peppers, perfume, edible oil, soybeans, wine, steamed fish, chicken, salt, white sugar2
The proper amount of dry fish (almost one plate) is to wash the bowl and pour it into the open water, and the right amount of ginger is to be used in the steam pan for about 10 minutes。3
Slice a portion of the kerosene mat (the other part of it is on the surface of the fisherlies), wash the bean in a proper amount and drop it on the plate, and then put the beanfish in the plate, and then add ginger, peppers, garlic, salt, white sugar, and chickens with a small amount of hyphenation (covered as much as possible), a small amount of perfume, a little bit of steamed fish oil, a little bit of steam in the pot for about 10 minutes, and burn a little bit of hot oil after a little bit of onions are spilled out。Steam fish Make Tips
Little fish aren't salty, so if you use a little salty fish, don't add more salt