In the past few months, I have done many times to open the screen fish. I personally recommend that the open-screen fish is best to use fresh sea bream or frozen sea bream. This fish has the advantages of no bones, convenient taste, delicious taste and good slice. The plate is also the most beautiful. The second kind of fresh martial fish, fresh and juicy, shortcomings: very many bones, be careful to eat. Because bones are mostly not recommended. The third fresh osmanthus fish. No fine bones, the meat is tender and juicy and delicious. The plate is also very beautiful. The picture is a collection of photos that I have recently done together.
Osmanthus fish 600g to 750g is the most popular
After cutting the fish belly with scissors, the black film coat in the fish belly is cleaned (some fish masks are silver reflective surfaces). It is the most sturdy and muddy part of the fish body, and contains a lot of lipids. Quality and thick waist, lysozyme, ingestion can cause nausea, vomiting, abdominal pain and other symptoms.rAccording to other scientific research materials, this layer of black film is a collection of various harmful substances, which is caused by long-term pollution of toxic components such as bacteria, pesticides and water. The food is of course harmful. Therefore, after cutting the fish, you must scrape off the 'black' (film).
Cut the fish head
The fish is sliced into thin slices and connected at the end of the fish belly.
The tail is cut into small pieces without connecting
Peel the ginger slices and cut into thin slices. Cut out the shape you want first.
The pressed ginger pieces are overlaid on the other 4 pieces of ginger so that they can be completed quickly and are the same size.
Frozen sea bream, orange peel decoration.
Fresh squid, using an oval basin. The decoration uses cucumber and cucumber skin.
Wrap the plate with a round pot
Frozen sea bream, green on the plate is green pepper, can be printed with a round mold.
Green is a Philippine flower.
Brush a little cooking water and put it in the fire for 8 minutes.
Each piece of fish is filled with ginger, and the round orange material is cut into a round shape of orange peel.
Put two tablespoons of oil to fry the ginger to golden.
Put 2 tablespoons of oil in the pot and put it into the ginger. When the ginger is fried until golden, turn it to a small fire. (Pour in the sauce you like after cooking. Put 2 tablespoons of oil in the pot and put it into the ginger. When the ginger is fried until golden, turn it. Add 4 tablespoons of soy sauce, 6 tablespoons of water, chicken powder, and 2 tablespoons of corn flour.
Peacock opens the fish.