Rich fish
By VicentaLakin
Since ancient times there has been a saying that there is no room for fish. The New Year's dinner. Fish is more essential than a dish. Since ancient times, fish have been used as a blessed pattern of deceptiveness and have been used extensively in the door prostration, door, cabinet, etc. The practice of eating fish in the New Year appears to be a sub-rule, meaning that there are fish (over) in the New Year, and a good fortune. Rich fish, take the colour of their appearance. That's good! That's good。
Recipe Recommendations
- bass art. 1
- steamed fish oyster sauce 20 grams
- oyster sauce 15 grams
- sugar 5 grams
- balsamic vinegar 10 grams
- white pepper 2 grams
- vegetable oil 30 grams
- onion 15 grams
- Jiang 10 grams
- mushroom sauce 10 grams
Steps for Rich fish
1
One of the herds can also be used as a wiener。2
Cut your head and tail3
The fish spinal column is directed towards itself, with equal width, and the spinal column is cut apart. Don't cut off the side of the belly! Don't cut off! That's the key to this dish。4
Cutting onions and ginger into silk or slices, this is free. Put it on the bottom of the plate。5
Placing part of the fish in a plate flattening its spine. The direction must be the same. The tail is then placed in the middle and the head is placed straight on the tail. And spread some ginger and onion。6
Cold-water boilers, six to eight minutes of steam. Time to take control of your steamed fish container. When the time comes, don't take out the fish for three minutes。7
Steam fish oil, vanilla, white pepper, salt, oil, sugar in one container8
I'm going to spread the juice evenly on the fish。9
It's hot in the bottom10
Add the fragrance of mushroom sauce. The mushroom sauce can add to the scent. This is a personal preference to add。11
Just put hot oil on the fish and make some extra vegetables。Rich fish Make Tips
One, don't steam too long, don't cut the tummy 3 when you're cutting, and the sauce will grow or decrease as you like