Vacuate herring
By VicentaLakin
Steaming is the best cooking reserve for the beauty of fish, and it is good for the nutrients that keep fish. There are children in the family, which is the most appropriate option, i.e. nutritionally light. And the catfish has no little pricks, and the baby can sip the fish, and the mother is happy。
Recipe Recommendations
- bass 800g
- cooking wine appropriate amount
- shallot section appropriate amount
- ginger slices appropriate amount
- Shredded green onion appropriate amount
- Shredded red pepper appropriate amount
- Green pepper shredded appropriate amount
- chicken oil appropriate amount
- rapeseed oil appropriate amount
- steamed fish oyster sauce appropriate amount
- salty fragrance
- steamed
- ten minutes
- simple
Steps for Vacuate herring
1
Once the herring is cleaned, the back of the fish changes the knife, and when the fish is steamed, the fish is not evenly pelvised, remember not to change the knife on the belly。2
Get some wine, fish belly, fish back, onions and ginger chips. I didn't put salt in it, because the last thing I could do was steam fish. (Salphats may be heavy, but salt causes protein contraction, so the evaporated fish is older and not young enough. Pepper doesn't work, because it's hot and little kids don't use it3
Put a chopstick on a fishy spot so that it can evaporate. I use half a chopstick when my plate is small。4
Chicken oil (with peanut oil if not) on the fish makes it delicious。5
When the boiler is boiled and the fish is steamed, the steam pressure is not enough, even if it's cooked, the taste of the meat is soft, it's not strong enough and it doesn't smell. You can put in some more onions。6
When it's evaporated, take out the plate and pour out the juice inside and pick out the ginger。7
We put onions, peppers and peppers in hot oil。8
Finally, steamed fish oil。9
The finished product。