Let's start a steamed herring

By VicentaLakin

Let's start a steamed herring
Bass, fresh meat, high nutritional value, good taste and easy to digest. It's a fish sting off, it's a fish stub, it's steamed, it's purified, it's made good, it's in the table atmosphere. There's plenty of fish. Don't worry about the stings。

Recipe Recommendations

  • bass art. 1
  • red pepper appropriate amount
  • starch appropriate amount
  • oil appropriate amount
  • salt appropriate amount
  • steamed fish oyster sauce appropriate amount
  • pepper appropriate amount
  • cooking wine appropriate amount

Steps for Let's start a steamed herring

  • Make Let
    1
    Scratch the top off the gut and wash the bass。
  • Make Let
    2
    When you head off, cut off a large piece of fish on the back, the other side also works。
  • Make Let
    3
    Fish bones, fish head chops, spare。
  • Make Let
    4
    Scratch the fish, remove the abdominal prick, cut the double-flying slice。
  • Make Let
    5
    The water is filled with salt and wine, and the smell of blood from the fish tablets is washed off。
  • Make Let
    6
    Boiled water is mixed with salt, pepper powder, starch and wine。
  • Make Let
    7
    Fish rolls into the plate, steams in the pot for three minutes and comes out of the pan。
  • Make Let
    8
    Onions cut, pepper cut, boiled oil, blasted onions, steamed fish oil。
  • Make Let
    9
    Just water the fish at the end。

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