Vacuate herring
By VicentaLakin
The catfish, which often appear on my table, tastes good, is fat, has no little pricks and is good for the baby. For herring, of course, it is the fumigation that best preserves and embodies its taste. It's very simple for my house to be varnished. It's two words, one steam, and the other throw. Steam first, then hot. It's been shared with everyone today
Recipe Recommendations
Steps for Vacuate herring
1
Scratch the catfish to wash the organs and prepare the ginger
2
Scratches on both sides of the fish, a little salt on its body, ginger-cheese, onions, onions。
3
On the plate, in turn, the ginger and onions
4
Put the fish on the laid on the onions, put the other half on the fish, get three spoons of wine and steam the cold water, and the fire steams the fish for 10 minutes, and shuts the fire for 3 minutes
5
Take the steamed fish out of the soup and take off all the ginger and onions
6
Put on steamed fish oil and put onions
7
Another pot, hot oil, half peanut oil, half self-refining pork oil
8
Just pour the hot oil on a fish with onion flowers
9
On the tableVacuate herring Make Tips
1. Cut the fish and apply a little salt to let the fish taste during the steaming process
2. Before steaming, put ginger and spring onion slices as much as possible over the whole body of the fish, such as the stomach and the gills, so that it can remove the fishy smell more effectively ~
3. The steaming time should be determined according to the size of the fish. It takes 10 minutes for more than 1 pound of fish. Smaller fish can reduce the time. If the steaming time is too long, the fish will be too old and will not be tender and smooth, which will affect the taste.
4. For oil, I have tried pure vegetable oil and pure lard, but they are not as good as the effect of mixing edible oil and lard. The mixed oil is not greasy and has the aroma of lard ~
The above are based on personal opinions for reference ~~
2. Before steaming, put ginger and spring onion slices as much as possible over the whole body of the fish, such as the stomach and the gills, so that it can remove the fishy smell more effectively ~
3. The steaming time should be determined according to the size of the fish. It takes 10 minutes for more than 1 pound of fish. Smaller fish can reduce the time. If the steaming time is too long, the fish will be too old and will not be tender and smooth, which will affect the taste.
4. For oil, I have tried pure vegetable oil and pure lard, but they are not as good as the effect of mixing edible oil and lard. The mixed oil is not greasy and has the aroma of lard ~
The above are based on personal opinions for reference ~~