Vacuate the fish
By VicentaLakin
Fresh fish must be evaporated, and the key to evaporation is to control the fire: the steaming pan is then put into the fish, the size of the fish is evaporated for 5 to 8 minutes, the steaming oil is indispensable, and it is crucial to pour a spoon of hot oil。
Recipe Recommendations
- Fresh plain fish art. 1
- green onion appropriate amount
- shredded carrots appropriate amount
- salt appropriate amount
- pepper appropriate amount
- steamed fish oyster sauce appropriate amount
- peanut oil appropriate amount
- shallots appropriate amount
- ginger slices appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Vacuate the fish
1
(b) Placing of flat fish, slashing of both sides with machete, depth and bone
2
(b) Salt and pepper powder on both sides, onions and ginger chips on both sides and pickled for about 15 minutes
3
(a) A steam pan, when the fire is in the air, a flat fish, a cover, and five minutes of steam in the fire
4
Prepare onions for steaming fish and cut a few carrots of silk
5
The steamed fish remove the ginger, the plate
6
(b) Irritating a suitable amount of steamed fish oil
7
And onions and carrots
8
A small pot of hot and appropriate peanut oil, which is a little hotter, and a little smoke from the oil
9
Put the hot oil on the onion, and you must hear the sound of the moth, that's all。