Mode/process

The first step: steam cleaning, low carbon and environmental protection. Clean the casserole with high-temperature steam to keep the kitchen utensils clean and the environment sanitary.

Method for steaming stone fish

Step 2: Fresh fish secret materials, safe Ming Dow.

After the head fish is slaughtered, the internal organs are cleaned and cut into pieces for later use. Slice the onion and ginger and add the unique seasoning of the magic chef. Wait for the next step.

space

The practice of steaming stone fish

The third step: the mountain spring is soup and the hat is cover.

All kinds of spices are put into the casserole and stirred one after another. Add high-quality purified water, cover the hat and wait for heating.

Method for steaming stone fish

Step 4: Smoky, really overbearing.

Cook with steam up to 170 degrees and cover with a hat. The hat can not only lock the temperature required for cooked food, but also properly ventilate the exhaust pipe. The hat can also digest and absorb the smell of some food, which keeps the delicious taste of stone fish well. After 3 minutes, the steam mechanical equipment can be turned off.

space

The practice of steaming stone fish

Step 5: Boil the stone fish and cook for three minutes.

After the fish is cooked, sprinkle a layer of dry oil on the surface, such as Chili shell, Chili powder and pepper, and pour cold oil into the hot pot.

Step 6: It is difficult to lure the enemy by producing and processing secret materials.

After pouring cold oil into a hot pot, tear off the secret ingredients of the chef and pour them on it. After mixing slowly, the fish can be eaten.

Put sesame oil, white sesame, peanut kernel, fragrant lai and onion into a bowl, and immediately scoop up the juice in the pot for exchange. You'd better take the fish with you.

At the end of eating fish, you can add fruits and vegetables such as lotus root, green bamboo shoots and black fungus. Decisive and delicious fruits and vegetables can just alleviate the greasy feeling of fish.