Vapouring whitefish
By VicentaLakin
lèyú, alias: gillfish, gillfish, whitefish, kickerfish, pyramid, chorus. fish in warm water offshore. tastes of fine meat and very high nutritional value are rich in protein, fat, calcium, potassium and selenium, and platinum is rich in unsaturated fatty acid, which reduces cholesterol, and has the advantage of preventing vascular sclerosis, hypertension and coronary heart disease. it's long and wide flat. the back is narrow; the abdominal is serene. the gray side of the back is silver white. on the back of the head, the end of the kiss, the back fin, the tail fin, the yellow green. the back and tail edges are black. other fins are light。
Recipe Recommendations
- Bailifish 2 only
- ginger a
- edible oil appropriate amount
- cooking wine a spoonful
- steamed fish oyster sauce a spoonful
Steps for Vapouring whitefish
1
Squidfish, it's called whitefish. Fish are silver and white, the kind that reflects light, very bright。
2
Break the belly, remove the intestines and gills, and tear the black film from the abdomen. It's small and tight, you don't have to scratch it, just pull it off. The whitefish has a cortex in its abdomen, which is very sharp, so be careful and don't hurt your hand。
3
The whitefish were cleaned up, put in a plate, a spoon of wine and a half hour of ginger-sniffing. They must not be salted when they're salted, or when they're evaporated, they become wood。
4
Prepare food. White and green onions, and they roll up in the water。
5
Fresh water is burned in the pot and when the water is released, the fish is evaporated in the pan for eight minutes. Don't open it right away. Five minutes。
6
Steam fish pour out extra soup and ginger。
7
New onion and millet。
8
The hot pot burns until it starts smoking and closes the fire, pouring a spoon of steamed fish oil while the heat falls evenly on the fish。
9
The finished product. The white fish are fresh, stingy, small and long and be careful to eat。