Vacuated yellowfish
By VicentaLakin
Recipe Recommendations
- yellow croaker 500G
- Jiang 10g
- onion 10g
- salt 5g
- soy sauce 15g
- pepper 1g
- peanut oil 45G
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Vacuated yellowfish
1
The body of fish is raised with chopsticks, and the heat is more even when steamed, so that it can be cooked more easily。
2
Get the ginger, cut the silk。
3
salt, pepper powder and 15 g of peanut oil are spread evenly on fish, and a little ginger silk is placed on the surface。
4
in the pre-cooked steam pan, the fire evaporates for 13 minutes, and the top of the pot is lifted (with toothpicks or chopsticks poking the central bone of the fish to see if there is still blood seepage and if there is blood seepage it continues to be fully evaporated). the bulk of the water is removed from the disk, and the remaining half falls into the bowl to provide for 15 g。
5
under the hot pot, 30 g of peanut oil fires are quickly burned up to 80% heat, and the cut ginger and onions are placed directly on the fish with the burnt onions and then the right sauce。