Open the fish
By VicentaLakin
The fish I like best to be varnished, cheap and tasteful, and have children at home, so it's a good choice to buy a fish with little thorns, gills, gills, gills, gills, and so on. But after the year, it's still a good way to look at the opening fish. Please ignore my knifework. I'm not sharp enough to cut open, so there's something not even. In fact, besides the dent, you'll find that it's good to do it: first, you don't eat like the whole fish, and then you eat like a chopstick, and then you just pick up one piece at a time, and it's easy to eat, and second, it's a piece of pickle, plus the last lemon sauce, and it tastes better. It's a great show of face and meaning: more than a year, more wings, more luck! In other words, previously the steamed fish had been depressed because sometimes the fish were large and the steamed pot was small, and when it was impossible to do so, they had to cut off their heads and tails. I've been talking about steam for three minutes the first time, maybe the first time I've used a new oven, and I've seen it this time, but it's been a while since the fish closed the door, not a minute. The steamed fish are also juicy, and it's so easy to have an oven this year. When I wasn't home, my husband used it to bake potatoes
Recipe Recommendations
- golden Pompano art. 1
- Steamed fish soy sauce with lemon appropriate amount
- shallots appropriate amount
- small tomatoes one
- Jiang appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- small red pepper appropriate amount
- oil appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for Open the fish
1
Prepare your food。
2
Onions cut well。
3
The fish removes the fins from the tail and back, cutting into thin and even pieces from the back of the fish, keeping the bottom intact, and the narrow part of the tail affects the later shape, so cut off。
4
Cut fish in the basin, put onions, ginger, salt and wine for about an hour。
5
Picked fish out, lined up, put the fish in the middle, lined up. Put a ginger in the middle。
6
The steamer is placed in a waterbox and the fish is placed in the middle layer, starting pure evaporation, 100 degrees and 30 minutes。
7
The oil is put in a milk pan or a big stainless steel spoon to heat it。
8
When the fish comes out of the pot, some red pepper rings and onion flowers are put on the fish mouths with tomatoes and hot oil。
9
Put the lemon stench sauce on。Open the fish Make Tips
I think it's more appropriate to use a catfish. The knife must be sharp and careful not to cut your hand。