Vacuate herring

By VicentaLakin

Vacuate herring
The best way to cook for a living fish is to "purm" it. The key to steaming is to hold on to the fire, which is bad once the fish age. The best evaporation time for a fish is five minutes, and there is no problem with small or flat fish. If the fish is thicker, the home pot is weak, how can it be evaporated within five minutes? Simple, split from the middle. This time a fresh water bass. Freshwater herring is much more nuanced than sea-water herring meat, and it is easy to buy live fish, which is most suitable for evaporation. Five minutes of maturity, sweet meat, fresh perfumes with steamed fish oil and fresh onion oil. Not much money, not much time, and very simple. Just do it as a handy dish without cooking

Recipe Recommendations

  • Freshwater perch art. 1
  • scallion white appropriate amount
  • carrots appropriate amount
  • chive leaf appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • salt appropriate amount
  • pepper appropriate amount
  • steamed fish oyster sauce appropriate amount
  • peanut oil appropriate amount

Steps for Vacuate herring

  • Make Vacuate herring step 0
    1
    (b) Cleaning of herring: cleaning of the internal organs, especially the black peritoneal membranes; cleaning of the scabs, especially in the corner of the edge; cleaning of the surface with slime and scratching with scissors
  • Make Vacuate herring step 1
    2
    Acreage from the abdomen of the fish and maintenance of back connections
  • Make Vacuate herring step 2
    3
    (b) Front-line knife, approximately 45 degrees, to fish bones
  • Make Vacuate herring step 3
    4
    (a) Two thin sheets of salt and pepper powder for five minutes
  • Make Vacuate herring step 4
    5
    A large piece of ginger onion on the bottom of the steamer
  • Make Vacuate herring step 5
    6
    Onions lay over fish, and onions lay on fish
  • Make Vacuate herring step 6
    7
    After the steaming of the steaming pot, put it in the fish, cover it, start counting: keep the fire steaming for five minutes. The fire will be shut down in five minutes and the fish will be removed in three minutes
  • Make Vacuate herring step 7
    8
    When steaming fish, the ingredients can be prepared: onions cut thin, carrots cut thin, onion leaves cut thin
  • Make Vacuate herring step 8
    9
    Cut silk in ice water
  • Make Vacuate herring step 9
    10
    The immediate extraction of controlled water reserves
  • Make Vacuate herring step 10
    11
    (a) The steamed fish picks up the ginger and pours out the water in the voltage or changes the plate
  • Make Vacuate herring step 11
    12
    (b) Improper watering of a suitable amount of steamed fish oil and onions and carrots
  • Make Vacuate herring step 12
    13
    Another pot of hot peanut oil, a little hot, a little smoke
  • Make Vacuate herring step 13
    14
    When hot oil is poured on fish bodies and onions, the sound of the onions is heard。

    • Vacuate herring Make Tips

    1. Steamed fish soy sauce is the key to seasoning and can usually be bought in regular supermarkets; if you really can't find it, you can use savory soy sauce as a substitute. 2. Only green onion shreds are needed; the carrot shreds and scallion greens are just to add a little color. 3. Lightly salting and peppering the fish before steaming makes it more flavorful; if you don't want to, you can skip the marination, and the texture will be even softer.

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