Clear the dragonfish
By VicentaLakin
I've always thought that evaporation is the greatest respect for a fish, especially a small, beautiful, fleshy fish, which can restore its most primitive taste。
Recipe Recommendations
- Longli fish art. 2
- cooking wine appropriate amount
- soy sauce a spoonful
- Jiang appropriate amount
- onion the 2
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Clear the dragonfish
1
Dragonfish washes, scrapes fish scales with a knife, cut them with a kitchen scissors or a knife, cut them open, remove their internal organs, continue to remove blood and wash fish bodies。
2
Dragonfish have a slash on their surface。
3
The main effect of a smooth coating of the wine is that it's odoury, and it's volatilized during the steam, so don't worry。
4
Ginger goes to Pitches, cut into onions。
5
Half the onion and gingersy on the bottom of the plate。
6
Put on the dragonfish, continue to spill the rest of the ginger, onions and pickle。
7
The salted dragonfish is placed in a boiled boiler and continues to evaporate for about five minutes。
8
Picking up onions with chopsticks and pouring out steamed water。
9
In the sauce, onions。
10
It pours into it the right amount of oil, burns into smoke, then pours hot oil on the fish。
11
It's done. It's super beautiful. It's cold。Clear the dragonfish Make Tips
Although the thorns of the dragonfish are very small, the baby must be accompanied and carefully eaten by adults。