Vacuate fish

By VicentaLakin

Vacuate fish
The fish are usually made of red burns, frying, etc., with little evaporation, mainly in fear of smell. Still today, we have tried the evaporation method, and we have been in the middle of it, and we don't know if there's any real concern among our friends. It's good to be steamy, not smelly, and keep the best fishy。

Recipe Recommendations

  • hairtail appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • chili appropriate amount
  • oil appropriate amount
  • salt appropriate amount
  • cooking wine appropriate amount
  • pepper appropriate amount

Steps for Vacuate fish

  • Make Vacuate fish step 0
    1
    Get the fish clean, get the water。
  • Make Vacuate fish step 1
    2
    the fish is cut to about 10 cm long, with salt, wine, pepper powder, onions, ginger pickles for one hour, and several shifts。
  • Make Vacuate fish step 2
    3
    Pickled with fish on a plate with pepper and a little bit of ginger on it。
  • Make Vacuate fish step 3
    4
    The water is burned in the pot and placed in the fish, and the fire evaporates for 8-10 minutes (see how much fish is brought for time)。
  • Make Vacuate fish step 4
    5
    Steamed fish take out, pick out the yellow onions。
  • Make Vacuate fish step 5
    6
    Put the onion back on。
  • Make Vacuate fish step 6
    7
    A little boiling oil in the pot, and pouring it on onions。

    • Recipe Categories

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