Fresh horsefish
By VicentaLakin
The mackerel is stingy, the meat is thin, and the mackerel is made of fresh juice, fresh meat and taste。
Recipe Recommendations
- Horse shark 2 blocks
- cooking wine appropriate amount
- Baizhuang juice appropriate amount
- small red pepper one
- green onion appropriate amount
- starch water appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- fish-flavored
- steamed
- half an hour
- senior
Steps for Fresh horsefish
1
Wash the horsefish。
2
Add a proper amount of salt, wine, white scalding for 15 to 20 minutes, free water in the pot, put in a steamed fish plate for 6 minutes。
3
The plate will be removed from the drop-out juice and will be available for five minutes with a little edible grub。
4
The boiler is hot and poured into the bowl of juice: oil for consumption, water, white burning, powdered chicken, and finally red peppers and onions。
5
Juice is pouring into the steamed ponyfish, and the juice is bright, the fish is fresh, and the taste is good。