Chinese Food
Peacock opens the screen
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Peacock open screen fish. A dish with auspicious name, good looks and bluff. It's really an indispensable dish on our new year's table. Guys, let's learn~~
Cooking ingredients
Cooking Steps
Step1:1. Cut off the head, fins and tail of the fish. Cut the fish into about one centimeter sections. Cut off the back and connect the belly.
Step2:Sliced scallion and ginger, sliced green and red pepper for standby.
Step3:2. Spread salt and pepper all over the fish.
Step4:After standing for two minutes, apply Erguotou or rice wine evenly to the fish.
Step5:Take half chopped scallion and ginger and spread them on the bottom of the plate. Put the fish on. Size the other half of the fish. Marinate for 1015 minutes.
Step6:Put the salted fish into the steamer. Put the boiling water on the drawer. Steam for 7 minutes. Do not remove the lid at this time. Steam for another 3 minutes.
Step7:After the fish is steamed, drain out the water in the dish and pick out the onion and ginger. Pour one scoop of fish sauce and two scoops of steamed fish soy sauce on the fish.
Step8:Decorate the fish with sliced green and red peppers. Pour a little salad oil into the wok. Heat the oil and turn off the heat. Pour hot oil on the decorated peacock fish. This dish is finished.
Cooking tips:1. How many segments should the fish be cut? A - there's no rule about this. It's better to cut it a little bit thin and put it on a plate. The width of one centimeter is just right. This one is a bit thick. It's a little harder to cut fish. 2. Why use Erguotou? How about cooking wine? A - all right. Not only Erguotou, but also all kinds of liquor and flower carvings. I usually prefer white wine to cooking wine. Because I'm afraid that sometimes the taste of the material and wine is very heavy, which covers up the flavor of the food itself. It's like a high alcohol liquor, but it doesn't taste like alcohol. 3. Ask - steam fish with fire? Yes, it is. Steam it quickly in a big fire. In this way, the water in the fish can be locked. The meat can be delicious and strong without firewood. 4. Do you have to use Wuchang fish? A - of course not ~ ~ perch. However, the body of Wuchang fish is flat and diamond shaped. The peacock screen cut out is better. The bass is thick. It takes a lot of effort to cut it. The shape is not powerful
