The most important feature of peanut oil in Cantonese cuisine is to cook. In the dish introduced today, Ma Youyu can choose 7 or so. This fish smells heavier. After adding peanut oil and garlic, it will not cover up its aroma, but it will remove the scent, and it will be fresh but not sloppy. Effect.
Ingredients: 1 horse friend fish, shoot 30 grams of garlic, sea salt, peanut oil, steamed fish sauce and the amount of oil.
Practice: Wash Ma Youyu, use sea salt to wipe the fish body, blot dry and apply a little peanut oil, steam into the steamer for 6 minutes until the fish is fully cooked, remove the steam produced by the steamed fish, and take the garlic. Put the fish on average, topped with hot oil (not to exceed 230°C), and serve the appropriate amount of steamed fish oyster sauce.
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