Vacuate herring
By VicentaLakin
Recipe Recommendations
- bass art. 1
- Jiang appropriate amount
- green onion appropriate amount
- cooking wine appropriate amount
- steamed fish oyster sauce appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for Vacuate herring
1
Get the material ready! The fish are slashing and slashing。
2
Put the ginger blades in the knife and the fish's stomach and pour the wine for 20 minutes
3
Picked up the ginger chips off the stomach and on the body, poured out the pickled juice, put ginger on the fish and put a little bit of it in the stomach
4
When you're stale, take the gingers off the fish and put them in another plate (or pour out the same bowl of soup and change the bowl for the sake of beauty) and pour the right amount of steamed fish oil. I'm a little bit salty here, but just a little bit down there, just a little bit flat。
5
It's hot and hot in the pot, and it's smoke! Just pour it on the fishVacuate herring Make Tips
ONE, A POUND OR SO, AND THE MEAT IS THE BEST! I DON'T KNOW IF IT'S A BIT OLDER, BUT I DON'T KNOW IF IT'S A BIT OLDER. I DON'T KNOW IF IT'S ANY BETTER. I DON'T KNOW IF IT'S ENOUGH FOR TWO PEOPLE. IT'S NOT TOO MUCH FOR TWO PEOPLE. IT'S JUST FOR THE BOTTOM BOWL. THE MEAT WILL GROW OLD