Chinese Food
Peacock fish
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It's a famous traditional Chinese dish. It's a new year's dish for the Spring Festival. One is a festive and auspicious dish. After steamed, the second fish not only keeps its original taste, but also tastes delicious and tender. In fact, steamed fish has changed its appearance. It's not a new way for a long time. But no matter when, it's definitely a simple and easy banquet dish. Fish can be bass, Wuchang fish or mandarin fish.
Cooking ingredients
Cooking Steps
Step1:Prepare a sea bass. Get rid of scales and gills. Then take out the fish's internal organs and clean them up.
Step2:Cut off the head and tail.
Step3:Lower the knife from the back of the fish. Cut the flower knife every 1 cm or so. Cut the bones of the fish while still keeping the belly connected.
Step4:Put the fish in the basin. Sprinkle with ginger and salt. Pour in the cooking wine and marinate for 8 minutes.
Step5:Wash and cut the onion, garlic and red pepper for standby.
Step6:Pour the marinated sea bass and soup into the plate together. Put it in the shape of peacock and open the screen. Spread the ginger on it. Boil the water in the steamer and steam for 8 minutes. Turn off the heat.
Step7:After the fish is out of the pot, pour out the water steamed from the plate. Put on the garlic and red peppers for decoration. Pour on the prepared soup (steamed fish and soy sauce, cooking wine, vinegar, sugar and sesame oil). Pour evenly over the fish. Then steam in the pot for 2 minutes.
Step8:Out of the pot. Sprinkle with scallion. Eat. ^ _
Cooking tips:There are skills in making delicious dishes.
