Vacuated grassfish
By VicentaLakin
And the 10-pound grassfish from a friend who eats fish every day because it tastes fresh and it doesn't get tired. I said, "This fish has eaten, and I've made a great success in cooking." Thanks again to Chen, do I have to record how we killed this big fish
Recipe Recommendations
- grass carp appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- red chili appropriate amount
- coriander appropriate amount
- salt appropriate amount
- steamed fish oyster sauce appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Vacuated grassfish
1
Prepare the food and clean it up. Fish, ginger, onions, peppers, spices。
2
Cut fish like this into about 1.5 centimetres thick and put it in a tub。
3
Add ginger paste, onions, salt, peppers, wine, raw, smudged, and clothed on fish. Put 15 cents in the smell。
4
Put odourful fish in a large plate and sauce on the fish. In the boiler where the water is boiled, the fire evaporates for four minutes, and the fire is closed for four minutes。
5
Set up a bowl of sauce: two spoons of steamed fish oil, a small spoon of sugar, half a spoon of salt and half a spoon of pepper to mix。
6
It's time to get covered, get in the sauce, make the spices, onion flowers, red pepper shredding。
7
I've got another hot boiler. I've got pork oil. I've got pork oil。