Vacuate herring
By VicentaLakin
Although I am not the one who cares about Wu Nung’s mail district, this does not prevent the desire of everyone who listens to it as a matter of fact, for the food and the fish. Last year, after visiting Lake West in Hangzhou, they finally tasted the well-known cuisine and remembered that a mucous substance like Joan liquefies brought a special sense of lubrication. Unfortunately, during the winter season, it did not catch up with the shoals, but only in the case of the West Lake vinegar, which is not as documented, or the West Lake grassfish. However, it is common to hear that Western Lake vinegar is not common in the homes of Hangzhou residents, and it is common practice to replace herbs with herbs. Now it's summer, and it's saying, "The winter sauerkrauts are also in the good season of eating the herds, and it's not like "The varnished herring" can save me who missed the herring."
Recipe Recommendations
Steps for Vacuate herring
1
The catfish removes its internal organs and washes them and drys them with kitchen paper。
2
A few mouths are slashed on the herring, then a little salt and wine is spilled on the skin and inside。
3
Onion slices, ginger slices, slices of silk, red peppers for seeds。
4
Put 2-3 chopsticks across the steamed fish plate, flatten the fish on the chopsticks, and place a portion of the ginger chips and onions on the belly and mouth of the fish。
5
When the boiler is boiled with water, it's put in a squirt, and the fire evaporates for about 10 minutes
6
While waiting for steamed fish, separate onions and sauce can be made. Onion oil: A puddle pours a proper amount of oil and adds onions to the aroma. Soy sauce: 2 spoons of steamed fish oil, appropriate quantities of white sugar, 1 spoon of wine, 1 spoon of sesame oil to heat up and make sauce。
7
When the herring is evaporated, the onion is removed and the remaining ginger and peppers are placed on the fish. The sauce (first) and the onion oil (after) will go to the table while it's hot。Vacuate herring Make Tips
One, the catfish is fine and fragile, and fish skins should be cut down and slashed. 2. The skin of the herring is attached to a slime, and if it is slippery when cutting fish, the hand may be immersed in salt water for a while to try. 3 The chopsticks are placed on the voltage to allow the steam to circulate smoothly and become more evaporated。