Open the mackerel
By VicentaLakin
Recipe Recommendations
- Wuchang fish art. 1
- cooking wine appropriate amount
- onion appropriate amount
- salt appropriate amount
- steamed fish oyster sauce appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for Open the mackerel
1
Fresh fish. Clean it up
2
Cut from the back, cut to the abdomen, but don't cut about every 1 cm and cut off the tails
3
Put on onions of ginger
4
Put the cut fish extension code on the plate, with a little salt and wine, and make it for 10 minutes
5
In the pot, the water will burn open, the fish will evaporate for about eight minutes, and the fire will shut down for three to five minutes
6
When you're steaming fish, you'll have to put on ginger peppers
7
It's a steamed fish. Take it out. Drop the steamed juice and the ginger on the bottom
8
Water the steamed fish oil and respray the ginger peppers
9
It's burning up
10
It'll be fine while the heat's evenly on the fish。