Steamed cedar fish
By VicentaLakin
Skullfish are rich in nutrients and variety of practices, and this time, a few pieces of gravy were added to the evaporation, so that the fresh, salty foods complement each other and so accentuate the smell of fish。
Recipe Recommendations
- yellow-bone fish art. 3
- bacon 1 small piece
- cooking wine appropriate amount
- salt a little
- steamed fish oyster sauce 1 scoop
- oyster sauce 1 teaspoon
- laojiang few slices
- oil appropriate amount
- chives appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed cedar fish
1
When the sauna is bought, it's cleaned up and the gravy is washed and sliced。
2
Put the yellowfish code in the plate, put it in the old ginger, pour it in the wine。
3
A small amount of salt is spilled on the fish, it is put in steamed fish oil, and a small spoon of herring oil is added for freshening。
4
Put it in the steam pan, and then the fire evaporates for about 10 minutes。
5
When it's steamed, put onions on it and burn the proper amount of oil。
6
The flesh is fine, tastes good, and the nutrient-rich meat is stenched。Steamed cedar fish Make Tips
It doesn't have to be too much meat, it's just a good thing, too much salty to cover the smell of fish。