The little seafish
By VicentaLakin
In the fridge, the mother-in-law's neighbor had a pack of fish from the fishing last fall. At that time, all kinds of fish were classified and eaten by size and variety, leaving only one pack, large and small, of three. I know only one of these three fish, and I know very little about them, even though I live by the sea. Only a few of them are named, and I think of a few ways to do them, fry them, blow them up, and give them up. Finally, there's an idea, steam, but not steam, with soy sauce. The grandmother used to eat with sauce, onions, a little bit of oil, a pot of sauce, a fragrance, a pot of fragrance. Is this how to steam fish? My husband shakes his head, and I'm all over my mind, and I'm gonna put a pot of spicy tacos and wait for the fish to come out
Recipe Recommendations
- Xiaohaiyu appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- cooked peanut oil appropriate amount
- soybean paste appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
Steps for The little seafish
1
Little seafish go and wash。
2
It tastes like wine, a little salt, onions and ginger pickles for half an hour。
3
Take a little bit of it, a little bit of it。
4
Lay the little fish on the bottom of the plate。
5
Each one is covered with soy sauce。
6
Spill a layer of flowers and ginger。
7
One more layer, and soy sauce。
8
Spill onions and ginger。
9
Pour a spoonful of groundnut oil。
10
The water in the pot is burned to the top, and it is put into the fish plate。
11
After the water went out, the fire was shut down for about 10 minutes and two minutes。
12
Steam fish take out。
13
And some onions of flowers。The little seafish Make Tips
1. The fish can be steamed for a longer time to let the aroma of the sauce infuse into it.
2. Since Huangping sauce is naturally salty, use less salt when marinating the fish.
3. The oil poured over the fish must be cooked oil—that is, oil that has been heated and then cooled—to make it fragrant.