Steam fish
By VicentaLakin
A MAN EATS A SOUR FISH THAT USED TO EAT FOUR AT MOST, A FISH-HEAD-TAILED FISH BONE, BUT IT'S NOT THE SAME LATELY. AFTER THE STEAMING, THERE'S ONE MORE WAY TO SPLIT THE FISH, WHICH IS FINE ENOUGH TO TURN IT INTO FISH CHOPS AND FISH MEAT. THE RICE HOUSE WILL HAVE AN N-EATING, SLOWLY SHARING, HUH. IT'S MADE OF PURE FISH, BECAUSE A MAN EATS, HE DOESN'T BOTHER, HE'S STEAMED, HE CAN TASTE IT, BUT IT'S SIMPLE, AND I THINK IT'S A GOOD WAY TO EAT。
Recipe Recommendations
- fish appropriate amount
- sauerkraut appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- cooking oil appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- pepper appropriate amount
- sour and salty
- steamed
- ten minutes
- simple
Steps for Steam fish
1
Material maps. I bought half a piece of fish, partially steamed, and left this piece of fish。
2
I'll put onions in the fish。
3
Scratch the spare。
4
Pants pour oil, ginger garlic and sour sauce。
5
Put the sauerkraut on the pickled fish。
6
Fifteen minutes of steam on top of the cage. Just put onions。