Vacuate herring
By VicentaLakin
Seagulls have always been admired, in which evaporation is the most popular and the best way to preserve their original taste
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Vacuate herring
1
Clean up the herds, especially the blood water, otherwise it affects the taste, the onions are cut off, the ginger cut。
2
The fish start the knife, touch the salt and wine, pick it up for 10 minutes, and the fish have onions of ginger。
3
Water boilers, 10 minutes。
4
Vegetable juice is available during the steaming season: raw + steamed fish drum oil + sugar, to be applied。
5
The steamed fish will have part of the soup, which will be poured out, because the soup will smell, and the ginger and onions will be laid over the fish。
6
The hot pot boils and the smoke comes out。
7
Please get the hot oil on the fish from head to end and quickly get the juice in the same way. A stale veggie is ready。Vacuate herring Make Tips
The steamed fish is so heavy that it affects the taste. The onions in the belly can always be kept. The juice will be salty and salt free for pickles, and no salt for subsequent operations。