The peppers are open
By VicentaLakin
Steam fish are beautiful, the meat is soft, the nutrient loss is low, the oils and peppers are used to defrost the fish, the steam fish is made into peacock open fish, the charisma, the charisma of the human eye, and it is definitely a beautiful view of the table。
Recipe Recommendations
- bass art. 1
- dried chili one
- chaotianjiao
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- pepper 10 capsules
- steamed fish oyster sauce 55 ml
- cooking wine 15 ml
- edible oil 45 ml
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for The peppers are open
1
Main source: clamp 1,700 grams; formulations: 1 dry chili, 2 fresh chili (red), 10 peppers, 3 onions, 2 garlic petals, Chon, appropriate amount; formulations: 55 ml of steam fish, 15 ml of wine, 45 g of oil。
2
Fish go gills, gills, internal organs, wash them clean。
3
Washing the surface moisture with suction paper and cutting down fish heads and tails。
4
Cutting down the back of the fish into a centimetre thick piece, keeping part of the belly bound。
5
A good fish is carefully placed in a container and is made of wine pickled for one minute。
6
Dry red peppers are laced with silk, onions, garlic and peppers, and there is also an onion pepper and onions that are cut into tree-like silk bubbles, which are stylish and decorative。
7
Plumbing a leaf in the middle of the sky。
8
Onions of ginger slices were laid into the plate, and the bass was stretched and placed in the plate。
9
Fish body, fish belly with onions of ginger chips put in the steam pan。
10
Steam for eight minutes。
11
Steamed fish draw their steamed onions, and squirted their water into steamed fish onions and peppers。
12
Preheaters are added to edible oils and peppers are removed。
13
Add garlic with a blast。
14
Join the dry chili。
15
The hot pepper oil is pouring on the bass。
16
Let's not get too hot