Steam fish
By VicentaLakin
In the interior, we have fewer species of fish, mostly freshwater. Strawfish, carp, white mackerel, florist, mackerel, cinnamon and muscular fish are common and can be bought occasionally, even if they are special. Among these fish, the fish are smaller, and buy home is easier to handle, steam or burn red, and one meal is just fine. Carp restaurants are used more often, and home-made cooking is usually not much used. It's about three or four pounds of grassfish that buys home and eats two or three times, but the mackerel is usually bigger, one is ten pounds, and for the three-member family, the big guy is a little big, and sometimes he wants to eat and he doesn't know how to handle it, so let's focus today on this big guy. Learn to do it, after all, it's only $5 a pound. I usually split it into a few parts, and the fish head ate it alone, and I had a sour fish head with potatoes. Fish tails (with about 7 or 8 centimetres of long fish meat) can also be eaten alone, and the red burns out the fine meat, which is more delicious than the whole fish. The fish tail didn't eat alone today, and look down. I cut the bottom half of the fish into pieces, salted it up, and then a bit of it steamed, and it tasted so good that the fish pricks were picked out, and even the chicks who couldn't eat the fish fell in love with it. Of course I can't help but recommend it to you. By the way, it's beautiful to have half the meat on top of the fish and to have the bones to cook the fish, and it's great to have fresh meat for the fish balls. When you buy fish, you ask
Recipe Recommendations
- fish pieces appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- Steamed fish soy sauce appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
- pepper oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steam fish
1
A simple description of a way to split fish. The fish are packed and then cut in the middle。
2
Then cut the bottom half of the fish into thick fish。
3
If you can't finish your meal at once, use a little salt to pick up the fish, freeze it in the fridge and finish it in three days. You have to use soy sauce in the back cooking, not much salt。
4
Take a deep plate and lay a ginger onions。
5
Put the fish in
6
Some wine and steamed fish sauce。
7
The top cage evaporates, the water starts running and the boiler comes out in ten minutes。
8
Precipitine and sesame oil (or a spoonful of hot salad oil) put onions and go straight to the table. The stings in the fish section are well found, the meat is beautiful, the mouth is soft and delicious。