Cinnamon fish
By VicentaLakin
Squidfish, also known as finfish, cinnamon fish and mackerel, are taxonomy-based lipid fish. It is one of our “four freshwater famous fish”. They are fine, small and abundant, and they have petals and tastes good, and they are good in fish. The famous poem Zhang Zhi, the poet of Tang, and the famous poem he wrote in his Fish Sing, “Photfish fly in front of Mount Cissé, pomegranate fish fertilize”, is the kind of fish they praise。
Recipe Recommendations
- mandarin fish 500 grams
- onion appropriate amount
- Jiang appropriate amount
- cooking wine 10 grams
- steamed fish oyster sauce 20 grams
- salt appropriate amount
- soy sauce appropriate amount
Steps for Cinnamon fish
1
Cinnamon takes off the guts, the cheeks and the scales. Slash the fish with a knife. And put onions and ginger slices into the fish。
2
The fish pour wine on them, then a little salt。
3
With steamed fish oil, wine and raw juice。
4
Put the juice on the fish。
5
The boiler boils open, and the fish steams for about 20 minutes。
6
Done。Cinnamon fish Make Tips
Because the scales of the mandarin fish are very small, they can be left on.