Fresh red fish
By VicentaLakin
The red fish are small in size, red is particularly beautiful, they are well meated, they are rich in nutrients, they have high proteins and low fats, they have high levels of meat, they are clean white, tight, fresh and clean and they are non-polluted green water products。
Recipe Recommendations
- Hongyu art. 1
- cooking wine appropriate amount
- green onion appropriate amount
- ginger appropriate amount
- shallots
- salt a little
- steamed fish oyster sauce a little
- ginger slices
- salty and fresh
- steamed
- half an hour
- senior
Steps for Fresh red fish
1
Get the red fish out to the top, get the grubs out of the fish and clean up. The fish is punctured and sharp, so as to prevent it from stinging, I am scratched with a barrel-shaped potato skinner and my internal organs are pulled out with chopsticks) and then the red fish cutter and the fish's back are thicker to taste。
2
A small amount of salt (mixed with wine), wine, onions and ginger chips will be put in the pot to make the red fish。
3
The red fish is put in the pickles, with small spoons to take soup and water it in its whole body for 15 minutes。
4
The red fish, which is made of pickled, takes control of the water from the pickles and puts it into the plate (because the fish is longer, they can't get it out of the pan, they have to steam with the disk)。
5
The water in the pot is burned and then put in the red fish。
6
Cover the lid and the pot will be evaporated for eight minutes。
7
The red fish is fertilized。
8
The pot will be hot。
9
When steaming fish (the key step) forgets to add steaming fish oil, so when you come out of the pot you have to add a little bit of steaming fish oil, so that onion and ginger silk can be spilled onto the red fish, and hot oil can be poured into the fish body. The steamed red fish doesn't taste any smoky, fresh meat, white meat。Fresh red fish Make Tips
Choosing the fire and timing of a steamed fish according to its size is the key。