Ming Tai
By VicentaLakin
In comparison to other seafood, high proteins and low fats are cheaper and better nourished, but the meat is thicker and there is also a smell of grass. Three points should be noted in cooking: 1. Clean up the internal blood. 2. The taste of wine, salt, onions and ginger pickles shall be removed from the water with white vinegar. 3. Owing to the tightness of the fish, the cooking time is longer, making the fish smell good
Recipe Recommendations
Steps for Ming Tai
1
Five fish。
2
A little bit of white vinegar. Pick and clean the cut。
3
Dry water spare。
4
The pan heats up a little oil and the fire starts frying fish。
5
Prepare a ginger garlic bag of sugar and soy sauce。
6
Time to turn over。
7
the high-pressure pan is pre-positioned. jealousy salt sauce oil and ginger garlic bags. add a glass of water 200 300 ml。
8
Put the fried fish in the pressure pan。
9
Cover the pressure pan, set 30 minutes。
10
It's time to roll in the bottom pan and get juice。
11
It's good. Except for the big prick in the middle, don't worry about the thorn。
12
Scorch the fish, save the food。