Peacock Opens Fish
By VicentaLakin
IT'S BECAUSE IT'S A FOOD-RICH BOLG THAT HAS BEEN MADE BEFORE, WITHOUT A DETAILED PICTURE, ONLY A WRITTEN VERSION OF THE PRODUCTION PROCESS, BUT IT'S DECIDED TO SEND IT, HOPING TO COMMUNICATE WITH YOUR FRIENDS WHO LIKE TO COOK, AND THEN HAVE A NEW ONE WITH A DETAILED PICTURE! {\I1 \CH30D3F4}OH, MY GOD
Recipe Recommendations
- Wuchang fish a
- laojiang appropriate amount
- Green millet spicy appropriate amount
- garlic appropriate amount
- Red millet spicy appropriate amount
- cooking wine appropriate amount
- Lee Kum Kee Steamed Fish and Soy Sauce appropriate amount
Steps for Peacock Opens Fish
1
Scratch the fish on the cheek, cut the tail with a cutter (as little as possible), cut the fish with a cutter, cut the fish with a cutter every five millimeters (which is better) and cut it down quickly (this depends on the knifework, preferably with the cutter, then on the cutter, so that the face is smoother, preferably with the cutter, hey), cut the spine of the fish, then change the knife, and do not cut the belly with the cutter, but cut the edge of the belly as much as possible, so that the wheel is so smooth2
When you're done with the knife, you can use the wine and the old ginger, and you can save it3
TEN MINUTES ON TOP, 10 MINUTES ON TOP OF THE CAGE, 10 MINUTES ON THE FIRE, 10 MINUTES ON THE WATER, BACK ON THE WATER, CUT THE RICE AND GARLIC ON THE FISH, ROLL THE OIL ON THE CHILI GARLIC, AND THEN GET THE STEAMED FISH GRUB OIL ON THE OIL, OK