Steam fish
By VicentaLakin
Bronze beaks are fine and white, and I eat fish in spring by steam, so that the sauna is salty, fresh and fresh, and without any smell。
Recipe Recommendations
- Tongluo fish art. 1
- garlic appropriate amount
- coriander section appropriate amount
- ginger slices 3 tablets
- cooking wine appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- steamed fish oyster sauce appropriate amount
- sesame oil a little
- black rice vinegar
- water appropriate amount
Steps for Steam fish
1
A live copper turn fish was bought from the morning market and put in a freezer for lunch。
2
They wash the fish away from the scavengers and the larvae, remove the scavengers from the two sides, wash them and cut them into equal parts, unconnected inside。
3
Slice the ginger in slices, soak the fish in wine, and when the water is boiled, steam the fish in the pan。
4
Cover the lid and steam it for 10 minutes。
5
The fish is evaporated, extracting the plate, pouring the water out of the plate and picking out the ginger。
6
(b) A juicy juice, evenly mixed with soy sauce, americium oil, steamed fish oil, perfume, wine, vinegar, and a small amount of water, without salt (a common human evaporating fish can only be evaporated)。
7
Heated the hot water in the pot。
8
Burn it and fall out。
9
After brushing the pot, the proper amount of edible oil is burned。
10
It's the only thing that's going on。
11
And pour the burnt juice into the fish, and pour it into the fragrance. It's fine and white, it's clinky and it's okay to smell any fish, and it's salty and fresh。Steam fish Make Tips
Vapouring should not take too long。