Vacuate herring
By VicentaLakin
It's a very common dish. It's okay to make it at home, especially when it's essential at a bar. The key is to hold on to the sting without stings that are particularly suitable for the elderly and children. It's very simple to keep the salivating material。
Recipe Recommendations
- fish-flavored
- steamed
- ten minutes
- simple
Steps for Vacuate herring
1
Fresh mackerel cutter with two blades on his back. Even salt and wine put ginger blades into the mouth of the knife, and less salt in the abdomen。
2
Paprika cut the celery roots and the celery leaves cut off onions and partially cut into small pieces. Partly cut into thin spares。
3
The fish's abdomen are stuffed with onions and celery, so it's better to hold the fish a little longer. A little white pepper boiler on the fish for eight minutes. The fish is fresh at this time
4
The fire ended until the extra water onions and red peppers were released from the fish bowl, which was evaporated for five minutes at a time。
5
A small amount of vegetable oil is burned to the ground. I'll do it with some celery leaves and a little fragrance。