Cinnamonfish
By VicentaLakin
Caucasian fish are very good for evaporation, and it's so delicious。
Recipe Recommendations
- Osmanthus fish art. 1
- green onions 1 segment
- shallots 3 pieces
- Jiang 1 block
- green pepper 1 segment
- red pepper 1 segment
- cooking wine half a tablespoon
- steamed fish oyster sauce 30 grams
- oil appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for Cinnamonfish
1
Food packs。
2
The larynx and the neck are removed。
3
The blood on the abdomen of the fish is washed clean。
4
Fish slabs or slime must be scraped with a knife。
5
Wash the fish, dry the moisture, and put ginger silk on the belly and throat。
6
The fish were slashed three times each, the wine was plastered, the ginger blades were placed at the opening, and the onions were branded and made for 20 minutes。
7
Cream peppers, onions white and onions green. Put these four silks in the water。
8
The bottom code of the plate is large onions and gingersy, and the fish is put up, steamed in the steaming pan for six minutes and shut down the fire for two minutes. The onions on the bottom of the plate are designed to raise the body of the fish, so that the bottom of the fish is synchronised with the above。
9
Drop the steamed fish, pick up the onions and put the ginger out, pour it into the hotted steamed fish oil, coded the red peppers and the onions, the smoked hot oil in the frying pan, and pour it evenly on the fish, and the onion smell is triggered。
10
The finished chart。
11
The finished chart。
12
The finished chart。Cinnamonfish Make Tips
1. Steamed fish are fresh and tender, so the selection is fresh, preferably live fish are killed. Don't be too big for 1.2 pounds. The fish is made of ginger, onions and wine, not salt, which makes the fish old, remember. 3. The evaporation time of the fish is related to the size of the head of the fish, with about 1.2 pounds of fish evaporating for six minutes, two minutes of fumigation and a little more evaporation of the head. 4. Steamed fish oil is salty enough so no additional salt is required for this dish。