Scorch
By VicentaLakin
Steaming is one of the simplest and best ways to preserve the nutrients of the food. However, it is not always possible, and only the freshest fish is used for the best evaporation effect。
Recipe Recommendations
- grass carp 600 grams
- green onion a little
- salt half a teaspoon
- white sugar half a spoonful
- soy sauce 2 tablespoons
- oyster sauce 1 scoop
- Jiang a little
- water appropriate amount
- oil a little appropriate amount
- onion appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Scorch
1
Fresh grassfish clean up, cut off their heads, cut them off from the middle, and get a piece of fresh meat。
2
Fish cut, a little salt, wine, ginger。
3
In electric meals, which are only available for 10 minutes。
4
Put it on onions。
5
Take a bowl, put in all the spices, mix evenly, and heat up the microwave for two minutes. On the steamed fish。
6
The finished product。Scorch Make Tips
1. Steam fish shall be fresh fish. 2. Steam oil alone is also possible and tastes are somewhat homogeneous。