Chang bream namely silvery pomfret, the Chang bream that we can eat among modern society is artificial feed for the most part, although be inferior to pure feral Chang bream mouthfeel is better, but be about the same on nutrient value. The friend that bream eating Chang likes in the life knows, steaming is a kind of very right choice, make not only very simple, flavour also is more the taste that accords with oneself. So, what is the practice of steamed Chang bream?
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Advocate makings: Blunt-snout bream
Burden: Green, ginger, cooking wine, caraway, chop any of several hot spice plants, oil of evaporate fish Chi
1, blunt-snout bream lets pedlar kill scale, eviscerate, come home rinse
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2, beautiful knife is cut in piscine surface, feel a few salt, onion Jiang Qie silk is put in maw, after wine of feed in raw material immerses 10 minutes, put the fish in dish in enter oil of Chi of fish of right amount evaporate.
3, water is added to be burned in a pot for steaming food, put the fish, the evaporate that lie between water makes 10 minutes.
Bream of Chang of braise in soy sauce is more delicious.
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Bream of Chang of braise in soy sauce
Chang bream 3-4, garlic is 6 valve, red onion 3, green 1, ginger 1, vinegar, oily, unripe smoke, white sugar, liquor is right amount.
Clean the fish clean first, waterlogging caused by excessive rainfall is stand-by.
Green, ginger, garlic, red onion clears abluent, cut paragraph / piece, medicinal powder medicinal powder ground put in order is by boiler.
Put the fish above
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On, the fish basically does not contact boiler bottom directly.
Open small fire first, drench along boiler edge circuit oil leaves boiler slowly next, oil measures medium baking temperature of; of extenuatory increase and decrease to explode a fragrance, drench liquor, add unripe smoke, vinegar is right amount, white sugar a few, add Wen Shui, in a way floods piscine body. The boiler on the lid is built, burn fire of the make down after boiling, burn measure to Shang Zhikuo can.
Give boiler to load a tub.