Chinese Food
Tilapia with peacock
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Cooking ingredients
Cooking Steps
Step1:Cut off the fins, tail and head of the fish. If it's not easy to cut, you can cut it off with scissors. Only keep the body of the fish. Hold the fish horizontally. Slide the knife against the back of the fish to cut. Do not cut the belly of the fish. It is convenient to set the plate. After cutting, put a little salt, five spices and a little soy sauce on the fish head. Fish fillet and tripe. Put ginger in fish head and marinate in cooking wine for 15 minutes. Don't play the old style. Otherwise, the color will not look good. I put some. The color is not very bright.
Step2:Find a big plate that can hold fish. Spread some ginger in the plate. Put the pickled fish on the plate. Sprinkle some ginger and onion on the fish. Boil the water in the steamer. Put the fish on the plate. Steam for 5 minutes. Make sure to boil the water before steaming the fish. The steamed fish will be delicious.
Step3:Five minutes later, bring out the fish. Pour out the water steamed out of the plate (this water is very fishy, please remember to pour it out). Then pour a proper amount of steamed fish soy sauce on the fish evenly. Steam for 5 minutes. Then turn off the fire. Don't open the lid first. Steam for another two minutes.
Step4:Cut some chopped peppers and onion for later use.
Step5:Be careful. Bring out the fish. Start to set the plate with red pepper and onion. After setting, heat a little hot oil and pour evenly on the fish to make the fish taste more delicious and juicy.
Cooking tips:If you think the fish belly is not cut evenly and neatly, you can use scissors to trim it. It's better to make this dish with fish with fewer bones. Otherwise, there will be many broken bones in the sliced fish. Because I don't like the taste of cooking wine very much, so I put more ginger to taste when salting and steaming fish. There are skills in making delicious dishes.
