Peacock open-screen fish
By VicentaLakin
It's like most people are used to cooking the whole thing. It's easy to eat. But if the meal is different, if it's done in a different way, it'll make the whole dish happy. It's really nice to have this peacock-opening fish on the table, you can cook on the stove, you can steam the fish, you can put it on the table, you can be absolutely astonished first, and you can't leave the fish fresh, but it's very fresh and smooth。
Recipe Recommendations
- big yellow croaker 1条约500 grams
- soy sauce 2 tablespoons
- cooking wine 3 tablespoons
- mature vinegar 1 tablespoon
- steamed fish oyster sauce 4 tablespoons
- onion a little
- Jiang a little
- millet pepper of 3
- vegetable oil appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for Peacock open-screen fish
1
The big yellowfish go to the insides, clean up and cut off the head and tail. It is then cut from the back to a slice of less than 1 cm thick, and the abdomen are not cut。2
Put the fish in the basin and add a spoon of raw, three spoons of wine and a little ginger pickle for 15-20 minutes。3
Get some onion and gingers and a little pepper cut。4
The salted fish put their tails on the plate, and the fish split their heads into fanlets。5
There's some ginger onions on the fish。6
Cold water enters the pot, and eight minutes after the fire breaks, and one minute after the fire。7
A spoonful of vinegar, a spoonful of raw and four spoons of steamed fish oil have been added to the bowl。8
There'll be plenty of soup in the just steamed plate, pouring it out and picking out all the ginger onions in the plate。9
And put onions of ginger onions and beauties with peppers。10
I'm going to pour the sauce from the bowl on the fish。11
The boiler heats up with the right amount of vegetable oil to smoke。12
Just get it while it's hot。13
Completed ChartPeacock open-screen fish Make Tips
One, a fish that is generally good for steaming, can make this dish, but I think it's the best way to do it. When cutting fish, care should be taken not to be thicker than one centimetre, because if more than one centimetre, fish chips will be small, screens will be thin, and ultimately the effect will be bad. Don't cut the abdomen when you cut them. I did not put salt when the salt was made, except raw and raw wine, and ginger, and more of the sauce in the back. If you're salted while you're salting, then the sauce in the back must be adjusted, not too salty. 4. The duration of the vapour is adjusted to the size of the fish purchased, but not for too long。