Clear the sea
By VicentaLakin
THIS IS MY LAST DISH RECENTLY. THIS DISH HAS BEEN BOTHERING ME FOR A LONG TIME. I'VE DECIDED NOT TO COME DOWN. WHAT FISH DO THIS? I'M STARTING TO WANT A FLAT FISH, BUT I SENT OUT A RECIPE A FEW DAYS AGO, AND THERE'S NO POINT IN DOING SOMETHING NEW. USE THE CHEESY FISH, CONSIDERING THE DARK COLOR OF THE CHEESY FISH, THE COLOR OF THE FINISHED MAP IS NOT VERY GOOD. IT'S BEEN A LONG TIME, AND THEN IT'S OVER, SO LET'S USE THE YELLOWFISH, WHICH IS FINE AND FRESH. APPROPRIATE FOR ABSORPTION. MORE YELLOWFISH PREVENT ARTERY SCLEROSIS AND CORONARY HEART DISEASE. BECAUSE ITS FISH OILS CONTAIN A NECESSARY FATTY ACID - N-3 LIPID ACID - WHICH HAS A UNIQUE FUNCTION. N-3 LIPIDIC ACID CAN REDUCE TRIYL GLYCERINE AND TOTAL CHOLESTEROL IN BLOOD, SLIGHTLY INCREASE IN HIGH-DENSITY LIPIDS, AND DECREASE IN VERY LOW-DENSITY LIPIDS IN LIVER SYNTHESIS, THUS ACTIVELY PREVENTING ARTERYCLEROSIS AND CORONARY HEART DISEASE. MY FAMILY EATS YELLOWFISH IN RED. NEVER EVAPORATED. LET'S TRY IT TODAY. STEAMING FISH, THREE POINTS IN THE WAY: FRESH FISH, HOT FIRE, REAL FOOD. I USUALLY USE LEE JIN-CHUL'S STEAMED FISH OIL. STEAM FISH OIL, BY DEFINITION, IS USED TO MAKE FISH SAUCE. THE DIFFERENCE WITH ORDINARY SAUCE IS THAT IT DOES NOT NEED TO BE OTHERWISE PROCESSED, AND THE TASTE IS SIMILAR TO THAT OF A HOTEL CHEF WHO MAKES SPECIAL SAUCE FOR STEAMED FISH, WHICH IS MORE SUITABLE FOR FRESH COOKS. THE STENCH USES LEE JIN-CHUL'S STENCH OIL, WHICH TASTES MUCH BETTER... AND THE BAD SPICES MAKE A LOT WORSE。
Recipe Recommendations
- yellow croaker art. 1
- onion ginger appropriate amount
- liquor appropriate amount
- salt appropriate amount
- pepper appropriate amount
- oil appropriate amount
- steamed fish oyster sauce appropriate amount
Steps for Clear the sea
1
Ready fish and ginger。
2
Scramble the yellowfish, and wipe the cheeks。
3
Put a part of the ginger slice. The other cut into silk。
4
Slash the fish. Smelt the fish with salt and white wine. Put onion onions in the fish and in the chamber for 10 minutes。
5
Steam pots are burned in water. The fire was evaporated for seven minutes and the fire was evaporated for five minutes。
6
The frying pan is hot and hot and the peppers are fried。
7
Take the fish out of the soup and remove the ginger and onion. Scratch the fish again. Then put hot oil on the fish。
8
Just pour a proper amount of Lee Jin-soo oil。Clear the sea Make Tips
Fish should use fresh yellow croaker first, and the time to steam the fish must be grasped well. Choose authentic steamed fish soy sauce.