Open the gold fish

"THE FISH I LOVE MOST ARE EVAPORATED, FRESH AND TASTEFUL, AND THERE ARE CHILDREN AT HOME, SO BUYING FISH IS A BETTER CHOICE THAN STINGLING, MICROFISH, SLUGFISH, B-FISH, ETC., AND T USUALLY EVAPORATES THE WHOLE THING, BUT AFTER THE YEAR, A6 CAN STILL BE A DIMPLED FISH TO MAKE A JUBILEE. PLEASE IGNORE MY KNIFEWORK, MY KNIFE ISN'T SHARP ENOUGH TO CUT OPEN, SO THERE'S SOMETHING NOT EVEN. IN FACT, BESIDES THE DENT, YOU'LL FIND THAT IT'S GOOD TO DO IT: FIRST, YOU DON'T EAT LIKE THE WHOLE FISH, AND THEN YOU EAT LIKE A CHOPSTICK, AND THEN YOU JUST PICK UP ONE PIECE AT A TIME, AND IT'S EASY TO EAT, AND SECOND, IT'S A PIECE OF PICKLE, PLUS THE LAST LEMON SAUCE, AND IT TASTES BETTER. IT'S A GREAT SHOW OF FACE AND MEANING: MORE THAN A YEAR, MORE WINGS, MORE LUCK! IN OTHER WORDS, PREVIOUSLY THE STEAMED FISH HAD BEEN DEPRESSED BECAUSE SOMETIMES THE FISH WERE LARGE AND THE STEAMED POT WAS SMALL, AND WHEN IT WAS IMPOSSIBLE TO DO SO, THEY HAD TO CUT OFF THEIR HEADS AND TAILS. I'VE BEEN TALKING ABOUT STEAM FOR THREE MINUTES THE FIRST TIME, MAYBE THE FIRST TIME I'VE USED A NEW OVEN, AND I'VE SEEN IT THIS TIME, BUT IT'S BEEN A WHILE SINCE THE FISH CLOSED THE DOOR, NOT A MINUTE. THE STEAMED FISH ARE ALSO JUICY, AND IT'S SO EASY TO HAVE AN OVEN THIS YEAR。

Recipe Recommendations

Jinchang fish a
Steamed fish soy sauce appropriate amount
shallots appropriate amount
small tomatoes one
Jiang appropriate amount
cooking wine appropriate amount
salt appropriate amount
small red pepper appropriate amount
oil appropriate amount

salty and fresh
steamed
half an hour
ordinary

Steps for Open the gold fish

Prepare your food。

Onions cut well。

The fish removes the fins from the tail and back, cutting into thin and even pieces from the back of the fish, keeping the bottom intact, and the narrow part of the tail affects the later shape, so cut off。

Cut fish in the basin, put onions, ginger, salt and wine for about an hour。

Picked fish out, lined up, put the fish in the middle, lined up. Put a ginger in the middle。

The steamer is placed in a waterbox and the fish is placed in the middle layer, starting pure evaporation, 100 degrees and 30 minutes。

The oil is put in a milk pan or a big stainless steel spoon to heat it。

When the fish comes out of the pot, some red pepper rings and onion flowers are put on the fish mouths with tomatoes and hot oil。

Put the lemon stench sauce on。