Scrambled fish head
By VicentaLakin
Ming Chong is one of the cuisine snacks made out of cuisine. The colours are yellow, wet and tender, thick and fragrance, fragrance, salty and sweet, and good taste, which can be used for frying, souping or steaming fish, often with a healthy stomach water, acoustic detoxification, decompression and softening vessels. Steaming a fish head with a clear heart will make it taste more delicious! Let's not just talk about it, let's see how it's done with the editor: the octopus。
Recipe Recommendations
Steps for Scrambled fish head
1
The fish head is cleaned up, salt is salted for a while, then dry-cleaned, and slices are placed on the plate。
2
Cut the onion into silk and put it on a plate。
3
Scrambled the fish with bean graft and lumber。
4
Add appropriate quantities of water to the pot, boil it, put the plate with the head of the fish in the pot and steam it for 15 minutes。
5
In 15 minutes you'll be out of the pot, and then you'll be out of the water, and you'll be out of the water, and you'll be out of the water。Scrambled fish head Make Tips
1. Choose fresh food, fresh, fresh, fresh. 2. The addition of soybeans not only brings fresh and fishy taste. 3. The salt pickled fish not only removes the excess water in the fish, but the salt removes the smell of the fish and creates a soft, smooth taste。