Vacuateerside fish
By VicentaLakin
It's kind of like catfish, but without catfish, it's a big prick, fine meat, beautiful, especially for evaporation, especially on this hot summer. The fish is a little big, but only a few cuts。
Recipe Recommendations
- suobian fish 1500 grams
- green onion appropriate amount
- ginger slices appropriate amount
- liquor a little
- salt a little
- steamed fish oyster sauce appropriate amount
- oyster sauce appropriate amount
- white sugar a little
- chicken essence a little
- vegetable oil a little
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Vacuateerside fish
1
Fresh saloon, clean up. Three pounds, a little big。
2
A mixture of onions, ginger, white wine, smelly。
3
Put onions, ginger, wine on the fish for about 10 minutes。
4
Thin on the side。
5
Put the cut onions on the water bubble。
6
Clean up the pickled fish, put a plate on the cage, put some ginger on the fish. Burn the fire for 12 minutes。
7
Pick up the ginger chips and pour out the steamed soup juice。
8
The boilers are burned with water, steamed fish oil, platinum oil and sugar。
9
You're going to put onions, and you're going to burn onions。
10
The finished product。
11
It's fine, it's delicious。Vacuateerside fish Make Tips
One, the salted fish must be washed clean before the cage. 2. Steamed fish pour the soup from the plate. 3. Purely steamed fish oil tastes the same, with a bit of platinum oil, sugar, chicken concentrate and boiling water, which is thicker. 4. The last hot oil is a pen, which cannot be omitted。