Peacock open-screen fish
By VicentaLakin
White fish are fresh, tasteful, stingy and of high nutritional value. It contains many trace elements, 15-20 per cent protein content, high-quality proteins, short fish muscle fibres, softly organized proteins, high moisture content, fresh meat, easy to digest, 87-98 per cent digestion。
Recipe Recommendations
- white fish 750ｇ
- peanut oil appropriate amount
- cooking wine appropriate amount
- soy sauce a little
- steamed fish oyster sauce appropriate amount
- salt appropriate amount
- white sugar a little
- white pepper a little
- Jiang 1 block
- carrots one
- glitter 1 segment
- green pepper appropriate amount
- red pepper appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Peacock open-screen fish
1
Let the white fish be cleaned, head and tail cut, cut to about a centimetre of width, and not cut in the stomach。
2
Pickled: Onions, ginger, white pepper, salt, sugar, wine, raw, pickled for about 10 minutes。
3
Ginger and carrots cut into a diamond shape。
4
Cream pretzel。
5
Pickled fish into the plate。
6
Put carrots and ginger chips on every piece of fish。
7
Steam boiler boiler, fish plate boiler。
8
About seven or eight minutes have seen the fish' eyes become fertilized and put onions on the cape。
9
Steam fish oil。
10
It is also boiled to smoke, evenly poured over every piece of fish。
11
The finished chart。
12
The finished chart。
13
The fish is very tender。Peacock open-screen fish Make Tips
While the water boils and then steams into the pots, the fish eye is almost perfect for the fire, so that the fish is fresh。