Vacuated yellowfish
By VicentaLakin
And who knows if it's about fish, my favorite is steaming! — identifying the root causes of fish scabs is often seen to be cooked, talking about ripping out fish lines, but the so-called fish scavenger canals, which for many years are nothing but a balanced neural line of fish, which has nothing to do with fish scavengers. The real origin of the scavengers lies in one: the black membrane of the abdomen of fish, which must be cleaned with nails when dealing with them. 2. The bones in the fish throat must be removed from the basic treatment. 3. Fish scales and slime on fish are scraped during basic treatment. 4. The skeletal blood of the fish bones must be removed from the base treatment, and the scavenged blood must be washed with running water. Five, the soup of a steamed fish, a part of which comes out after the fish has been evaporated, which must fall down, which is very heavy。
Recipe Recommendations
- yellow croaker art. 1
- green onions 1 segment
- shallots 2 pieces
- green pepper 1 segment
- red pepper 1 segment
- Jiang 1 block
- steamed fish oyster sauce 30 grams
- oil appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for Vacuated yellowfish
1
Food packs。
2
The basic processing of yellowfish is thorough, the abdominal membrane is clean, the neck of the throat is clean, the blood is covered, clean, the water is dried. It tastes good to have three knives on both sides of the fish, paints the fish with wine, puts ginger in the mouth, puts onions, places ginger in the fish ' s stomach and pickles for 20 minutes。
3
The onions are cut in pieces, they're on the plate, they're on the bottom, they're on the bottom, they're on the fish, and they're on the top. Steamed fish dishes are better served with stainless steel plates, heat faster, than ceramics, because steamed fish water is especially cuddly, even when water is down, and it is recommended to change dishes。
4
After the steaming pot, the plate is put in, together with the steamed fish oil, which is hotter and tastes better on the fish. Six minutes, two minutes。
5
Cream peppers, onions, onions。
6
Time has come to take out the dishes, drop the steamed fish water (importantly! The steamed fish water is particularly cuddly) and pour it into the steamed fish ointment, put oncreas and onions, boiler oil, smoke-smoke, and evenly pour it on the fish, and the larvae, and the onion tastes. The flesh is tender, it's beautiful, let's go。
7
The finished chart。
8
The finished chart。Vacuated yellowfish Make Tips
1. The most basic requirement for steaming fish is to be fresh and live, not too big, 1.2 pounds the most beautiful, and to address the root causes of several fish scavengers thoroughly. 2. Steamed fish oil and fish are steamed together, and hot oil is the best for fish. 3. No salting of fish when it is salted will make the meat old and the fish taste lost. Four, with oil pouring on the onion code, it can spark the onion smell. 5 This course does not require salt, and the salt of the steamed fish oil is sufficient。