Vacuated peacock porridge

By VicentaLakin

Vacuated peacock porridge
I went to the market in the morning to see the long-lost fish and didn't hesitate to buy one back. I miss my mom's cooking. My mom's cooking is delicious. We've wiped out every time

Recipe Recommendations

  • bream a
  • Jiang of 2
  • garlic appropriate amount
  • small pepper of 2
  • salt appropriate amount
  • soy sauce appropriate amount
  • liquor appropriate amount

Steps for Vacuated peacock porridge

  • Make Vacuated peacock porridge step 0
    1
    Clean up the mackerel and dry the water
  • Make Vacuated peacock porridge step 1
    2
    Prepare ingredients: ginger, garlic, peppers
  • Make Vacuated peacock porridge step 2
    3
    The gills are cut into groups connected to the belly of the fish, cut according to the size of the fish and cut off the head and tail
  • Make Vacuated peacock porridge step 3
    4
    Put the cut fish on the plate, and after a few salt pickles, the fish put on garlic and pepper
  • Make Vacuated peacock porridge step 4
    5
    Put the well-positioned peacock fish in the steam pan
  • Make Vacuated peacock porridge step 5
    6
    It's about 8-12 minutes of steam. Long
  • Make Vacuated peacock porridge step 6
    7
    It's about ten minutes to see if the fish is colored
  • Make Vacuated peacock porridge step 7
    8
    Steamed peacock porridges, another pot of hot oil, a small amount of water to burn, with starch and soy sauce, white wine, and quick mixing out of the gonorrhea

    • Vacuated peacock porridge Make Tips

    Use salt in moderation, as the steaming method is meant to highlight the freshness of the fish. The starch water should be made into a thin sauce, and not too much of it should be used.

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