Open the mackerel
By VicentaLakin
Let's start with the little fish stench, which is very practical and suitable for most species of fish. I. Select fish, which is usually needed in the order of two pounds, too small, without meat, without head; too big, old, with bad taste; II. Treat fish, most of which have a black internal membrane in their abdomen, and must be removed from them, and then retort on their backs with a few knives or detached blades, so that they can taste; III. pick fish, which is made of a small amount of salt, wine, ginger and onions, does not need a long period of about 15 minutes; IV. Steam fish, when the water is burned in the pan, then they are evaporated into it, and a pound of fish, which is usually evaporated for eight minutes without covering the fire; the time of steam is adjusted to the size of the fish, and it is not too long to be evaporated; and V. The fish evaporate first, because the water in the steam is so hot and fresh as it is; while the fish are steamed with hot oil or fresh, then the onions and onions and the onions are used to so that they are soaked with。
Recipe Recommendations
- Wuchang fish art. 1
- crab seed appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
- minced garlic appropriate amount
- diced green onion appropriate amount
- steamed fish drum oil appropriate amount
- oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Open the mackerel
1
(b) A single piece of live fish, which will be slashed and cut in each of its tails and tails
2
The mid-band is sliced from the back and the part of the belly is connected
3
(b) Placing the cut skin of the fish in a large bowl, with ginger chips, salt, chickens, white pepper powder, wine, and plastering for 15 minutes
4
(a) Discarding fish tails, with fish head up in the plate, and fish chips in fan form, in the form of peacocks
5
(b) Put in a steamed steam pan for about eight minutes, and do not release it immediately after the fire has been shut down, so that it can take two minutes
6
When the fish is steamed, the onions are cut in silk, and the little onions are cut to rest
7
(a) Remove the good fish, pour the water out of the steam, and get the steamed fish oil
8
(a) Put ready onions and onions into the middle of the fish
9
Add a proper amount of oil to the pot, and put gingers and pretzels down
10
(a) The hot oil is poured on on the onions by the tardiness of the groceries
11
A little crab seed decoration on the tail。