Vacuate herring
By VicentaLakin
The herring is protein-rich and fresh meat. Compared to methods such as red burning, the simplest “evaporation” reflects the youngness of the herb. In a few minutes, a fresh, fresh stench of steamed aces came to the table. It doesn't need a lot of sauce, and the hot oil is pouring on the onion, and it's coming down with the sound of the morsel, the scent and the spit。
Recipe Recommendations
- bass art. 1
- Jiang 1 block
- green onions half a
- cooking wine a little
- steamed fish oyster sauce appropriate amount
- vegetable oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Vacuate herring
1
The catfish go to the larvae, clean up and pull four knives on each side2
Sliced with fresh ginger slices, into the knife's mouth3
A little wine4
(b) 100 degrees of steam heating of the steam tank; it can also be used with an ordinary steam pan, as long as the plate can be placed5
(a) Put the herring in the steam tank, 100 degrees, 8 minutes6
When the fish is steamed, the onion will cut in fine silk7
(a) Remove the fertilized herring from the steam tank8
Get rid of the ginger and pour out the extra soup9
Scratching onions and steaming fish oil10
(a) When the fish are fast steaming, the time is good to heat up a suitable amount of vegetable oil to smoke11
Throw hot oil on the fish, smell the nose。Vacuate herring Make Tips
1. The steam tank is heated before the fish is released, so that the fish is warmer; 2. The steamed fish oil can be released after the heat has been poured, which is more pleasant; 3. Process maps are intercepted from my video and therefore do not appear to be as clear as previous process maps. More food can focus on my public domain: Meggy's food kitchen。