Chinese Food
Peacock fish
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Peacock Kaiping fish is a special traditional dish. It belongs to Lu cuisine. It's a new year's dish for the Spring Festival. One is a happy and auspicious dish. After steamed, the second fish not only keeps its original taste, but also is very delicious and tender.
Cooking ingredients
Cooking Steps
Step1:The sea fish scrapes off the scales, digs out the internal organs, removes the gills and flushes them out.
Step2:Cut off the head and tail.
Step3:Middle segment. Slice. (note that the piece of fish maw cannot be cut
Step4:Put it in the dish. Put the fish head in the middle. Put the ginger and onion on it. Pour the steamed fish and soy sauce and cooking wine on it.
Step5:Put it into the steaming oven. The function of pure steaming in the steaming oven is 16 minutes.
Step6:The steamed fish pour out the juice from the steamed fish. Take off the shredded ginger and scallion. Put on the chili ring. The shredded scallion. Pour on the boiling oil.
Cooking tips:There are skills in making delicious dishes.
