Vacuate herring

Recipe Recommendations

• bass art. 1
• Jiang appropriate amount
• onion appropriate amount
• green onion appropriate amount
• garlic 2 capsules
• millet pepper appropriate amount
• steamed fish oyster sauce 2 tablespoons
• fuel consumption 2 tablespoons
• cooking wine 1/2 scoop
• white granulated sugar 1/2 spoon
• starch 1/2 spoon

• light
• steamed
• half an hour
• ordinary

Steps for Vacuate herring

1

The graphs range from small to large, from spoons, spoons and spoons. The following steps are measured separately。

2

Fish slaughter, blade, wash. Ginger slice. The whole fish is covered with a proper amount of wine. A little salt plasters the whole fish and lays ginger blades on top and under the fish. Pickled for 10 to 12 minutes。

3

Garlic flat, onions, flowers, chili chops。

4

Clean up the salt of the salted fish, pour out the wine, and re-paint the top and bottom of the fish. A proper amount of water is poured into the pot, and the fire boils. Put the fish into the pot and the fire evaporates for 8 to 10 minutes. When it's evaporated, it pours out the moisture and the ginger blades are removed for reuse。

5

Make the sauce. 2 spoons of steamed fish oil (replaced with 2/3 spoons of soy sauce if you do not want to buy), 2 spoons of oil, 1/2 spoons of wine, 1/2 white sugar, 1/2 starch, 2 spoons of clean water, all evenly mixed, as a backup for sauce。

6

Fire, when hot, pour a pot of shovel oil. When the oil is hot, it pours in garlic, onions, ginger chips (which can be repeated with a few ginger chips when they are steamed), chili bands, fragrance. Invert the sauce, boil. To the middle of the fire and boil the sauce to a microclumb. Put the sauce on the steamed fish and put onions. The meaty, fresh, steamed herring is ready to eat

Vacuate herring Make Tips

Recipe Categories

• hot dishes
• home cooking
• Chinese banquet