Poppy fish
By VicentaLakin
100 degrees of experience: Opium fish is one of the alias of mackerel and a type of halibut. Side flat, asymmetrical, both eyes on the left. The front seat, the lower jaw. The edge of the ex-gill bone is separated. On the eye side, the skin is gray or laced, and on the eyeless side the skin is white. There is also much production throughout our coastal areas. They are mainly available for fresh food or canning and drying. Fish liver can be extracted from fish liver oil. In particular, the toothfish species are the most precious fish in our yellow sea and sea, which are fine and white, tastes good and fat. In my home town, a fishing boat that produces opium fish and sails across the closed season will always catch a very big opium fish, which is a very lively friend who brought oxygen from Punry。
Recipe Recommendations
- opium fish art. 1
- bean paste appropriate amount
- chives 2 pieces
- fresh ginger a
- garlic 3 petals
- umami soy sauce a little
- cooking wine a little
- water appropriate amount
- salt a little
- sugar a little
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Poppy fish
1
1. Scratch the fish off the top, remove the gills and internal organs
2
The fish cut it in two or three and it's easy to cook
3
Get the ingredients ready. Onion slices, garlic slices
4
Hot pans with cold oil, soybean sauce with fried spices and onions with a fragrance
5
Put in the sauce
6
Put some wine on
7
Water
8
It's gonna be in there for about 15 minutes without turning over and turning the fire
9
Just a little soup and a bowl of fish and a little soup。