Chinese Food
Peacock fish
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It's new year's Eve. How can I have a reunion dinner without a few finishing dishes? Peacock open screen fish. Not only good-looking, but also delicious. The practice is not difficult. Hurry to learn. Show your family.
Cooking ingredients
Cooking Steps
Step1:Fish. Wash. Shred onion and ginger.
Step2:Cut the green and red peppers into circles.
Step3:Fish. Head. Tail.
Step4:Cut the fish into a centimeter wide section on average. Don't cut off the belly.
Step5:Marinate the fish with cooking wine and salt for 15 to 20 minutes.
Step6:Put green onion and ginger on the plate.
Step7:Ginger fish on the plate. The tail is under the head. On top. Sprinkle some onion and ginger.
Step8:Steam on boiling water for eight minutes. Turn off the heat and simmer for two or three minutes.
Step9:Pour out the steamed soup. Throw away the onion and ginger.
Step10:Put oil in the wok. Fry the pepper over low heat. Turn off the heat.
Step11:Arrange the steamed fish. Put on the green and red pepper rings. Two tablespoons of raw soy sauce. One tablespoon of steamed fish soy sauce. Mix it into sauce. Pour it on the plate. Then pour the hot oil on it.
Step12:Isn't it very simple. My plate is small. The fish is big. It's not nice. If the knife works well, you can divide the fish into more pieces on average. Better to see.
Cooking tips:It's better to use a sharp knife for the body of the fish. It's more beautiful to cut the incision with one knife. It's better to marinate. There are skills in making delicious dishes.
