Clear the sea

By VicentaLakin

Clear the sea
THE SLUGS ARE RICH IN NUTRIENTS, FRESH MEAT, EVAPORATED HERBS, FRAGRANCE IN THEIR MOUTHS, AND RETAIN THEIR ORIGINAL JUICES; THEY ARE RICH IN PROTEINS, VITAMIN A, B VITAMINS, CALCIUM, MAGNESIUM, ZINC AND SELENIUM; THEY HAVE THE EFFECT OF REFILLING LIVER AND KIDNEYS, SPLEEN STOMACHS, SCINTILLATION AND COUGHING, AND THEY ARE THE BEST FOOD FOR THE FALL AND WINTER! IT'S JUST IN TIME FOR FIRE, IT'S FRESH, IT'S FINE AND SMOOTH AND IT'S BEAUTIFUL. WHEN YOU EAT, DRAW A PIECE OF MEAT, RUB IT IN THE SOUP, IT'S CALLED FRESH

Recipe Recommendations

  • bass appropriate amount
  • green onion appropriate amount
  • ginger appropriate amount
  • edible oil appropriate amount
  • salt appropriate amount
  • Lee Kum Kee Steamed Fish and Soy Sauce appropriate amount
  • cooking wine appropriate amount

Steps for Clear the sea

  • Make Clear the sea step 0
    1
    Squirts are taken, their organs are removed, they are washed。
  • Make Clear the sea step 1
    2
    Cut open the vertebrae to prevent deformation after evaporation。
  • Make Clear the sea step 2
    3
    With wine, with a little salt, the fish, their belly, and a 20-minute ginger onions。
  • Make Clear the sea step 3
    4
    The pot boils water and the fire evaporates for 6-7 minutes。
  • Make Clear the sea step 4
    5
    The fire was shut down, and then five to eight minutes of fumigation was removed。
  • Make Clear the sea step 5
    6
    Steam fish oil with a little water to the juice。
  • Make Clear the sea step 6
    7
    Put the juice on the fish, onions of ginger, peppers。
  • Make Clear the sea step 7
    8
    You can eat with hot oil。

    • Clear the sea Make Tips

    1. Before steaming the fish, the marinating time should not be too long, 10 minutes is better. Because salt can penetrate and coagulate protein, too long standing time will make the meat tough and affect the taste.
    2. Perch begins to become fertile after autumn, and the fishing season is from October to November every year. The meat is white and tender, fragrant and has no fishy smell. The meat is in the shape of garlic cloves and is best steamed.
    3. To judge whether the fish is steamed, you can look at the fish eye. After fresh fish is steamed, the fish eye protrudes outward.

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