Banquet Fish
by Susuai Food
Favorite
Difficulty
Normal
Time
10m
Serving
3
Sister paper who doesn’t know how to be a fish, look at it,
This beautiful and auspicious yellow croaker,
Simple and fast,
The key is to make it——
Absolutely perfect,
Absolutely stunning,
Absolutely delicious!
I used to think that only pomfret is the most suitable for making open-screen fish,
But the steamed pomfret is not as delicious as braised.
Occasional quiz,
turn out,
In fact, yellow croaker is the most suitable for making open-screen fish drops.
Steamed yellow croaker,
The taste is smooth and delicate,
The meat is very tender!
In fact, Kaiping fish is a delicious and delicious Han Chinese delicacy.
Belongs to Hunan cuisine,
The slightly revised version makes it the most amazing private banquet fish in summer.
The key is to cut the fish and adjust the sauce well,
Cut off the fish head and tail, slice the fish body, cut off the fish bone, and connect the fish belly,
Put the marinated fish in the shape of a peacock tail,
Steam the fish out of the pot for 8 minutes on high heat and put it on top for decoration.
Pour the hot oil sauce,
The amazing and delicious banquet fish came out.
This beautiful and auspicious yellow croaker,
Simple and fast,
The key is to make it——
Absolutely perfect,
Absolutely stunning,
Absolutely delicious!
I used to think that only pomfret is the most suitable for making open-screen fish,
But the steamed pomfret is not as delicious as braised.
Occasional quiz,
turn out,
In fact, yellow croaker is the most suitable for making open-screen fish drops.
Steamed yellow croaker,
The taste is smooth and delicate,
The meat is very tender!
In fact, Kaiping fish is a delicious and delicious Han Chinese delicacy.
Belongs to Hunan cuisine,
The slightly revised version makes it the most amazing private banquet fish in summer.
The key is to cut the fish and adjust the sauce well,
Cut off the fish head and tail, slice the fish body, cut off the fish bone, and connect the fish belly,
Put the marinated fish in the shape of a peacock tail,
Steam the fish out of the pot for 8 minutes on high heat and put it on top for decoration.
Pour the hot oil sauce,
The amazing and delicious banquet fish came out.
