Vacuate herring
By VicentaLakin
The algae are rich in proteins, vitamins and other nutrients such as calcium, magnesium, zinc and selenium, and have the effect of supplementing liver and kidneys, spleen stomachs, and coughing, and have a good effect on the liver and kidney deficit. It is more common to have seagulls and fresh water hollers, and the methods used to eat herbs in households are mostly used for evaporation or red burning. It looks simple, but it's a little fragrance, like the handling of knives, the making of cherries, fire control
Recipe Recommendations
- Freshwater perch art. 1
- Jiang 10 tablets
- onion 2 trees
- garlic 2 cloves
- cooking wine 3 scoops
- red pepper one
- steamed fish oyster sauce 30 grams
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Vacuate herring
1
Take a proper amount of ginger and onions and put them in the bowl, and rub them in a few times。
2
The mackerel is treated clean and cut across both sides。
3
One cut to the right and the left of the big bone in the middle of the belly of the fish, which cannot be cut off from the back, leaving the fish in a flat shape。
4
Take a plate with appropriate ginger, garlic, onions on the bottom。
5
The slasher put a ginger onions on it, and the fish put a proper amount of ginger tablet on it for 10 minutes。
6
Take a proper amount of onion white and onion onion cutters, red pepper cutters。
7
The herring is placed in a boiler that boils, and the fire evaporates for three minutes and 5 minutes。
8
Get the plate out of the back of the steam, remove the ginger and pour the soup。
9
Vapouring fish oil around the plate, with peppers and onions and hot oil。
10
The finished chart。Vacuate herring Make Tips
One, the catfish needs to be salted for ten minutes before entering the pot, using their own made ginger onions, which is much better than the direct wine, some ginger, onions, garlic, fish, and a proper amount of ginger tablet, so that the fish will taste better three, the time to steam in the pan is about six to eight minutes, the time to see the size of the fish, and the capacity of the steam pan