Vacuate herring

1

Scratches of the herring are removed, dried, salted and peppered for 10 minutes。

2

On both sides of the back。

3

Onions and two chopsticks on board。

4

Ginger blades are inserted into fish herbs, their abdomen and their backs。

5

Put it in the boiler and the fire will be out in about eight minutes。

6

Cut onions。

7

Put the silk on the steamed fish。

8

Burn some hot oil and then pour homemade steamed fish oil into the plate。

9

If it's steamy, the fish tastes nice and smooth, and the fish picks up chopsticks, like garlic。

Homemade Steamed Fish Sauce Ingredients: Celery, cilantro, carrots, and scallions, 100 grams each 30 grams of ginger One green pepper and one red pepper 100 grams of Maggi seasoning sauce 60 grams of chicken powder and 60 grams of rock sugar 25 grams of fish sauce 150 grams of light soy sauce 12 grams of dark soy sauce 2 grams of white pepper 1250 grams of water Instructions: Chop the celery, scallions, and cilantro. Slice the carrots and ginger. Heat oil in a pan, add the ingredients from above and sauté over low heat until fragrant. Add water and bring to a boil over high heat. Then reduce the heat and simmer for 10 minutes. Strain out the vegetables and keep the broth. Add the seasonings for the sauce, stir well, and bring to a boil again. Then, it can be stored in a container. It can be refrigerated for a long time. This homemade steamed fish sauce not only tastes great but is also much cheaper than the ready-made ones sold in supermarkets. It can be used not only for seasoning steamed fish but also for everyday stir-fries. When a fresh fish is steamed, the flesh will contract, the incisions made on the back will curl upwards, and the eyes will pop out. If these signs are not present, it indicates the fish is not very fresh. Tips: 1. Do not skip cutting the back. The flesh on the back of the fish is the thickest and takes the longest to cook and absorb flavor. If you don't cut the back, the steaming time will need to be extended, and by the time the back is cooked, the rest of the flesh will be overcooked. 2. Place scallions at the bottom. This, like using chopsticks, helps the steam circulate smoothly, which promotes even cooking and removes odors. Remove the scallions after the fish is steamed. 3. Don't just scatter the ginger slices randomly. Place a few slices inside the fish's gills. The gills are the part of the fish with the strongest fishy taste. Placing ginger slices there directly and effectively removes the odor.