Fish is your favorite. Every time I think of fish it doesn't help. Smooth, soft, meaty, my own jaws have that texture, can you eat this under the fish?

I'll teach you all today while eating this fish. Burning potatoes, fried potatoes, fried beans, fried rice, more beautiful, social, this is absolutely classic, absolutely delicious.

Where is the fish as well as the fish? You don't think about the fish you kill! I'm telling you fresh supermarkets have lots of packs. And the big packs are cheap.

Material preparation:

7-8 fish

Preparation for the season:

Wine 10g, onion 6g, ginger 10g, garlic 6g, chili pepper surface 3g, soy sauce 8g, the old pumpkin 4g, vinegar, rock sugar 15g, mountain mountain chili pepper 3g, cornstarch 15g, salt 5g, 30g of oil

Production process:

1. onion cut, ginger, garlic, millet spicy cut, fresh fish clean scale.

House will be completed, rice of red legend will see this dragonfly. Eat addictive food.

Fresh fish pliers to choose

2. Wash and clean the fish under a large bowl, add 10g, salt 3g, ginger, 5g, pull down the squid under the fish, Zhang Ming seasoning by hand for 15-30 minutes.

Fish under the package

Sauce fish is wrapped in a thin layer of starch 15G.

Fry two gold color

4. Pot boiling, pot cooling oil 30g, oil temperature 7 is heat, heating water amount added to the starch, and the amount of water added to the starch, and the amount of water added to the jar, and then the amount of water in the pot, and then the onion 6g, ginger 5g, garlic 6g, pepper surface 3g, soy sauce 8g, 4g, vinegar, rock sugar 15g, captain 3g, salt 2g pot, cooking

Don't fry a little, the pot

Finally, the lid of the fire is opened in the juice, spray cans, the soup is viscous, small things scattered.

Add water, seasonings, and finally juice

Warm tips:

The fish is clean, there are many fish scales in the middle of the chin. Otherwise, must clean it.

The purpose of starch is to wrap the water of the fish. Do not put too much starch. One level is enough. If the fish is already dry, it is possible, but ultimately it is not necessary to do so. When I add water, starch. Hook, soup sticky.

It is best to use a non-stick pan. It is best to charge the pan. You can immediately hear the oil, which may be hot enough so that the fish is comfortable, the fish is comfortable. Very. Water should not be too much fish, 1-2 centimeters and poached fish water is not a large pot.

Well, this delicious steamed fish is being made in such a way that everyone will taste your craft!