Peacock open-screen fish
By VicentaLakin
The day she made the fish, she was at my house, and she was busy in the kitchen, and she was excited about the nano, and she came to see it later, and then she went to see him and Zhao Zhong, and when the fish evaporated, she was busy taking pictures, and she came, and she said, "You see how the fish tasted?" It's smaller than Nami, it's not a good appetite, it doesn't answer, and it's like, "Do you think the fish is good? Does it look good?" "The fish looks delicious, I want to eat, Mom, when will you finish?" Oh, it's fish, too。
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Peacock open-screen fish
1
Material maps。
2
Onion slices, ginger slices, lay under the plate。
3
Clean fish will be disposed of at the end of the head, cut from the back and remain connected to the abdomen。
4
It's going to change the fish basins, and it's going to have pepper powder, and it's going to pick up all the water, salt and wine
5
The fish that's been picked out of the plate。
6
Chon-cheek, put it on the fish, get steamed fish oil。
7
Placing dishes on open water cages, evaporating the fire for eight minutes and defusing for two minutes。
8
Pick up onions, get another steamed fish oil, make another pot, boil the cooking oil and pour it on the steamed fish, then weave it with onions and onions。