Fresh steamed bass
By VicentaLakin
“Virtification is the greatest respect for a fish, and cooking by means of evaporation allows people to enjoy the fresh and light taste of the herring and to absorb its nutrients more fully。
Recipe Recommendations
- bass art. 1
- vegetable oil 5g
- Jiang 6 pieces
- onion the 3
- pepper 1g
- cooking wine 1 scoop
- red pepper one
- steamed fish oyster sauce 10g
- soy sauce 10g
- salty and fresh
- steamed
- ten minutes
- senior
Steps for Fresh steamed bass
1
Nice and smooth。
2
The mackerel cuts the fish ' s bones to the right and right in the open belly, and turns the knife to the bottom of the fish after cutting down vertically to half。
3
This way。
4
The fish is set, so it's evenly heated and put in ginger chips and onions。
5
The cold water is boiled with peppers, ginger and wine, so that the smell of fish can be removed。
6
When the water is boiled, the water is released into the treated herb and steamed in the fire for almost eight minutes, allowing it to shut down for two minutes。
7
Pick up the ginger chips, the onions, pour out the steamed soup。
8
Put it in Paprika, Onion, Ginger。
9
A little edible oil is added to the pot, and it is burned and poured on the fish。
10
It's in steamed fish oil。
11
Eat while it's hot, it's delicious。Fresh steamed bass Make Tips
One, a fish buys fresh fish, and it is treated without the need for wine, salt and salt. 2. The cooling water will release peppers, wine, ginger chips, then the water will be boiled and evaporated so that the water vapour will remove the fish. 3. Water evaporates for 8 to 10 minutes depending on the size of the fish, and the evaporated soup drops. 4. Both steamed fish oil and raw pumping are salt-free。