Blue fish
By VicentaLakin
In spring or regular family and friends meetings, it is inevitable that family visits will be made in the long run, despite the fact that it saves trouble. Today I teach you to make a fast-food meal for the guests. Bluefish are beneficially humid, and central and merciless, hepatic and gastrogenic, and their frequent consumption prevents human vision。
Recipe Recommendations
Steps for Blue fish
1
All the materials are ready, and the blue fish that is bought is cut with a shear torn by their hands from their insides to clean up their spares。
2
Washed bluefish on two sides, rowing with knives。
3
Scrambling the fish's pan with your hand, and pouring down the ginger chip with a proper amount of oil and heat into the prepared cyanide, until the gold and yellow are made up。
4
Onions of ginger and garlic are washed and cut into onions and garlic chips。
5
Cut another piece of ginger cut in ginger, and the fragrance is cleaned up and cut in fragrance。
6
Leave the bottom oil in the pot and pour it into the good blue fish when the good onion smells out。
7
One spoon of raw smoke, one spoon of raw wine, and one spoon of raw wine, and then a proper amount of water, and then a single spoon of salt。
8
And when the water is almost boiled, and when the fire is dried up, and when the soup is about the same, it will be boiled to the fire。Blue fish Make Tips
1 The cyanide is beneficially humid, and the meso-malarial, hepatic, and stomach function. Recommendation: Bluefish treats foot hysteria, depression, malaria, haematosis, etc. It's poisonous. It's invincible. 2 If you like spicy, you can add some dry pepper. Three, you don't like cilantro. 4. The selection of cyanide: (1) gills are closed and not easily opened, gills are red and silk is clear, indicating fresh fish quality. Fresh fish eyeballs are strong, horny and bright. (2) Fish of lower quality if the gill covers are not tight and easily opened, the gills are light red, purple red or dark red, the silk is sticky, which tastes a little different but is not corrupt or stinking; the non-fresh fish eyeballs are flat or slightly dim, the cornea are obscurous, the colour is dark, or there is blood spilling red. Five, wipe the pan with a ginger。