Chinese Food
Peacock fish
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Fish is an indispensable dish in the new year's feast. As the saying goes, no fish, no feast. Especially when eating fish in the new year, it means more than every year. . Today, we're going to make a big dish for the feast. Peacock fish. Peacock's method of opening screen fish is very simple. But it requires a higher requirement to change the knife for fish blocks. So be patient when cutting the fish blocks. Cut the fish blocks a little thinner. They will look beautiful after unfolding. The new year's feast is not only delicious and auspicious, but also has a sense of ritual when the dishes are beautiful.
Cooking ingredients
Cooking Steps
Step1:First, use scissors to cut off the fins on the belly of Wuchang fish. The fins on the back are very hard. You can use diagonal pliers to cut them, and then cut off the tail. Don't cut off these two symmetrical fins under the head. Keep them for the last decoration.
Step2:Cut off the head from under the fin. Leave the fin on the side of the head. Fish head stand up and put aside. Chop off the tail, too.
Step3:Chop the fish evenly along the body into sections of the same width. Do not chop the tripe. First, mark the fish with the same width. This can ensure that the width of each section is the same when you chop it for a while. In the case of keeping the chopping together, keep the spacing as small as possible. The thinner the width of each section, the more natural and beautiful the fish unfolds.
Step4:Cut along the mark. Cut the back of the fish. Make sure the belly is connected. Never cut. After all the cuts are done, the back can be unfolded. There are uneven cuts in the middle. You can cut them with scissors. The connecting part of the fish belly should not be too long. It should not exceed 1cm. As long as a small part is connected, it can be unfolded more easily.
Step5:Find a bigger disc. Put the cut fish into the disc and spread it along the plate. Put the fish head in the middle and stand up.
Step6:Cut some scallion shreds. It's better to have scallion. It tastes strong. Then cut the scallion for decoration. It's best to use the scallion leaf of the shallot. Cut some ginger for later use. Finally, cut the red pepper into circles. The circles should be as thin as possible. The plates will be more beautiful.
Step7:Pour some cooking wine on the fish. Put ginger and onion on the fish. Then put the plate into the steamer. Steam for about 15 minutes. Steam the fish.
Step8:In the process of steaming the fish, cut the carrot into thin slices and press out some hearts with a metal die. You can cut into diamond or any shape you like without a die.
Step9:When the fish are steamed, open the lid of the pot. Pick up all the onion and ginger. Pour out the distilled water in the pan. Pour in some steamed fish and soy sauce. Cover the pan and heat for another 5 minutes. Take the pan out of the pan after steaming.
Step10:Now let's start to decorate the feathers. Put carrot slices on the outer ring. Then put pepper circles on the inside side. Finally, sprinkle a layer of onion on the inside. Heat some hot oil and pour it over the onio
Cooking tips:1. The best way to make peacock fish is Wuchang fish. Wuchang fish has a wide body and thick meat. After the fish is unfolded, the fish block is longer and more natural and beautiful. 2. When cutting fish pieces, the belly should be connected. The connected parts should not be too long, which will affect the fish to unfold. 3. The width of the fish piece should be thinner. Don't cut it too thick. It will not be flat. 4. Don't steam the fish too long. The meat will get old. 5. You must wait until the fish is steamed before you put the steamed fish soy sauce. Otherwise, the fish will grow old when it meets salt. 6. After steaming, take out the soft and rotten shredded green onion and ginger. Put on the fresh green onion. In this way, the oil can burst out the flavor of green onion. There are skills in making delicious dishes.
