Onions, sea cucumbers
By VicentaLakin
The most important thing about onionfish is that when it's steamy and oily, it's not too hot, it's not too long, it's too long, it's old, it's woody. The smell of oil is so hot that it can hear the sound of oil falling and smell fish。
Recipe Recommendations
- sea cucumber spot 200 grams
- onion appropriate amount
- Jiang a little
- edible oil appropriate amount
- cooking wine 15ML
- salt 3 grams
- pepper a little
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Onions, sea cucumbers
1
The sea cucumber cleans up and cuts into thick pieces
2
Put the cucumber in the container, pour the wine
3
And then you pour salt, and you mix it for 15 minutes
4
Take the sea cucumbers out of the plate, pour the pickled soup, refill it with a spoon of wine
5
Chon Chess, on the sea cucumber
6
It's set at 110 degrees and 12 minutes
7
Take it out when it's ready, remove the ginger, put onions, throw a little white pepper
8
I put edible oil in the pot, I put peppers and fragrance when it's hotOnions, sea cucumbers Make Tips
1. The treatment of sea cucumbers is special and must be boiled first with open water and then brushed with a steel silk ball on the skin of the sanded fish. 2. The duration of the vapour should not be too long and, if used with a steam pan, it can be measured at around 8 minutes after the vapour. Finally, hot oil will smell in the heat and taste。