Vacuated whitefish
By VicentaLakin
White mackerel is a fine seafish that likes a lot of people. Do you know what a true white mackerel is? The most basic point is that the wings are white and, of course, black and gold, but they're not really white, which is a long-standing experience. Different wings determine the difference in prices. Ha ha! And let's not talk about it here。
Recipe Recommendations
- white Pomfret 280 grams
- Shredded green onion a little
- red pepper a little
- Jiang few slices
- salt a little
- liquor a little
- Weishida steamed fish drum oil a little
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Vacuated whitefish
1
A white catfish
2
There is a black membrane in the abdomen of the platinum, which must be cleaned。
3
The thickest place in the fish is the cutter。
4
A little salt and white wine on the fish, a half an hour's salt。
5
Put a ginger blade on the fish。
6
The pot boils the water, puts the fish in it, steams for five minutes。
7
When it's evaporated, take off the ginger blades and pour the drum oil。
8
Put onions and peppers and hot oil on it。