Chinese Food
Peacock fish
(137072 views)
It's better to use Wuchang fish for Kaiping fish, because its body is wide. The shape is very beautiful. Wuchang fish is rich in Liangzi Lake, Hubei Province. So it's not easy to buy it in many places. If you can't buy it, you can use perch. Compared with Wuchang fish, the advantage of perch is that there are few fish bones. A family is not afraid of eating fish of all sizes. If you don't have steamed fish and soy sauce at home, you can also use raw soy sauce instead.
Cooking ingredients
Cooking Steps
Step1:1. Cut the green onion seedling. Cut the green onion into small sections. Slice the ginger. Pat the garlic.
Step2:2. Slice the carrot. Cut the carrot, ginger and red pepper into diamond shape. You can cut a diamond first, and then fold up the rest. Put the diamond on the top and then cut it with a knife.
Step3:3. Cut off the head and tail of the fish. Cut the fish into 1cm wide meat from the back. Don't cut it to the belly of the fish. Leave about 1cm of space.
Step4:4. Put the prepared scallion, 2 pieces of ginger and garlic into the fish, mix well and marinate for 10 minutes.
Step5:5. Put the pickled fish on the plate. Try to keep one place for each fish. Put the fish head in the middle. Then put the diamond shaped ginger slices and red pepper slices. Put the diamond shaped red radish slices on the edge to decorate. Put the millet pepper rings on the fish meat to decorate.
Step6:6. Steam for 6 minutes, then simmer for 2 minutes.
Step7:7. After leaving the pot, put on the shredded green onion and pour it with steamed fish and soy sauce. If you don't have it, you can also use raw soy sauce. Heat the oil in the pot until it reaches 100 degrees. If you put it in with chopsticks, it will bubble. Then pour it evenly on the fish.
Step8:8. With the squeak, the fragrance constantly pours into the nose.
Step9:9. The fish is fresh and tender with strong fragrance.
Cooking tips:There are skills in making delicious dishes.
