It's a ferocious fish

Recipe Recommendations

• Fushou fish a
• garlic
• Jiang a little
• tangerine peel a little
• dried red pepper two
• cooking wine a small spoonful
• soy sauce appropriate amount
• oil Five small spoons
• salt appropriate amount

• salty and fresh
• steamed
• ten minutes
• simple

Steps for It's a ferocious fish

1

The fish that was bought was washed clean (cleaning the inner membranes and scavengers), the upper half of the fish was thicker, and it was suggested to cut the flowers with a proper knife and be easily cooked。

2

Ginger, garlic, a small piece of dry chili, leather... cut down on the face of the fish, so that some of the leather can be put in the belly of the fish. A little bit of prepared wine or rice on top of the fish, and, oh, don't put salt on it or pick it up in advance, so the fish tastes less fresh. I also bought some tofu on the side to absorb the evaporated juice。

3

It's all ready for six minutes of water evaporation on the steam pan, to make sure the fish isn't ripe. You can stick it with chopsticks, and it just goes through。

4

Once the fish is fertilized, the lid will be opened and the fire will be out in there for about four or five minutes. And the pot, the oil (a little more), soy sauce, salt, and a little bit of garlic and chili are put in the pot to make it hot and go to the fish. It's a bit of a rush, so it's not on film, and that's how it's done. It's good. My husband ate the side...

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Recipe Categories

• hot dishes