Quick evaporation of the back catfish
By VicentaLakin
It's simple, original。
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- simple
Steps for Quick evaporation of the back catfish
1
Get the fish ready for use。
2
Scratched fish, knifed along the back fin, removed the internal organs, purified fish cheeks and washed them。
3
A small amount of salt is spilled on both sides of the fish, which is put into the plate and placed in onions, ginger chips and wine。
4
Pickle about 20 minutes. The fire in the cage was evaporated for 18 minutes and the fire was shut down for 3 minutes。
5
Remove the onions, ginger chips, pour the soup from the plate, reload the onions, spices, hot oil, and smell the onions。
6
Steam fish oil。
7
The finished product。Quick evaporation of the back catfish Make Tips
1. The internal organs are removed from the back of the back and the fish are separated by one centimetre in length from their bones. Once the pot is opened, fish will be released and the fire will evaporate for 10 minutes and 3 minutes. Rewind the evaporated soup from the plate。