Clear the dragonfish
By VicentaLakin
The dragonfish are not stubble-free, fresh, smooth, tasteful, delicious, and everything is good. In particular, it's evaporated and tasted like an old man's child. It's also one of the most healthy ways to eat it. It's more fertilized and greasy foods in the next year. It's a nice, fresh, fresh taste of a steamed dragonfish. It's absolutely delicious。
Recipe Recommendations
- Longli fish 1 bag
- oil appropriate amount
- salt appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- chopped pepper
- coriander a little
- salty and fresh
- steamed
- ten minutes
- senior
Steps for Clear the dragonfish
1
Go wash your skin and cut it clean。
2
Packed dragonfish take out unfrozen, wash, slash thin fish chips, add onions, ginger, garlic chips, and a proper amount of wine, with one-time gloves to pacify and pick them up for more than 10 minutes。
3
Remove the pickled onions and wine, pick out the fish plate, and reinsert fresh onions, ginger and garlic。
4
Add a proper amount of pepper to adjust the amount to your favorite flavor。
5
Garlic goes to the skin to wash clean and shredded, the frying pan is added to the proper amount of oil, most of the garlic is made up, the garlic is made to sour, and a little garlic is added to the pot. Add a little salt, wine, raw, ointment, pepper sting, and finally the rest of the garlic sling, which is the amount of two steamed vegetables。
6
And pour on the dragonfish a little of it, and pour in a little of it. The steam pots are added to the appropriate amount of water, and the water turns the ready dragonfish into the steam closet, burning the fire and steaming for about 6-8 minutes。
7
Steamed dragonfish, out of the pot。
8
LIKE A LITTLE BIT OF STEAMED FISH OIL, NOTHING TO LOSE. LET'S PUT ON SOME FRAGRANCE, OK。