Smoky, spicy, spicy, veggie fish
By VicentaLakin
Butterfish are one of my favorite marine fishes, who have been eating them for years, and who prefers to evaporate them with short hours, little smoke and low-oil salt. Steam fish is simple and easy, and they're the best spices, without all the fabric. My boy doesn't eat spicy fish, and when he eats veggie fish at home, I just put onions, hot oil, steam fish, and a little garlic。
Recipe Recommendations
- yellow croaker art. 1
- millet spicy one
- chives 1 tree
- garlic 1 clove
- Jiang 1 block
- cooking wine 10 grams
- vegetable oil 15 grams
- steamed fish oyster sauce 25 grams
Steps for Smoky, spicy, spicy, veggie fish
1
Yellowfish shavings, gills, insides, insides, insides, undersides of their spines, stained and washed clean。
2
The fish were cut with two blades on each side and placed a piece of ginger on each side of the blade, with two slices of ginger on the abdomen and a little bit of wine on the surface; and the steam pan, steamed on the fire for 10-12 minutes, adjusted to the size of the fish。
3
The rice is spicy, the onion is cut, the garlic is cut。
4
When you're out of the pot, you pour the juice out of the fish plate, you remove the ginger chips from the surface, and you spread the rice, onion and garlic。
5
Burning a little vegetable oil, when the oil is about to blow out of the fire, evenly ingesting on fish pelts, sparking the scent。
6
When it's hot and steamed, it's full of it。
7
Vacuated yellowfish, fresh and smooth, lightSmoky, spicy, spicy, veggie fish Make Tips
One, frozen yellowfish, with a relatively high amount of gas, must fall out of the steamed soup, and the meat is good and good when eating it; two, only onions, which are not spicy enough to eat; and three, and the last, hot oil, which is a pen, which would have been a big discount if it had been saved in pursuit of low fat。