Vacuated whitefish
By VicentaLakin
The white twig, the flesh, the sweet smell。
Recipe Recommendations
- eel art. 1
- sesame oil 5 grams
- oyster sauce 5 grams
- Very fresh. 5 grams
- chicken essence 2 grams
- pepper 2 grams
- onion 10 grams
- Jiang 10 grams
- sugar 2 grams
- cooking wine 10 grams
- egg white a little
- salty and fresh
- steamed
- half an hour
- simple
Steps for Vacuated whitefish
1
The white turquoise is ready to be added to the reserve for pickles for more than one hour。
2
The pickled whites are on the plate。
3
When the steaming pot is released, it is put in a white platinum for 10 minutes, and the chopsticks are ready to fit easily。
4
Take it out straight to the table. Spray pepper powder, onion flowers, smellier oil。