Chinese Food
Peacock fish
(100136 views)
On the new year's table, there is a big banquet fish - peacock fish. There are happy and auspicious, more than a year of Italy. Steamed fish. Delicious, tender and smooth. Original. -
Cooking ingredients
Cooking Steps
Step1:Shredded shallo
Step2:Chopped ginger into bow
Step3:Add onion and soak in cold water for 20 minute
Step4:Wuchang fish scale, viscera, clean and cut off the head and tai
Step5:Use a pair of chopsticks to hold the fish's internal organs, rotate them and pull them out. Then wash them
Step6:Cut evenly from the abdomen to the back. Make sure the abdomen is connected continuousl
Step7:In addition, sliced scallion and ginge
Step8:Sprinkle the cut fish with white pepper, cooking wine and pickled green onion and ginger water, marinate for 15 minutes to remove the fishines
Step9:Carrots take out the core with a core remove
Step10:Slic
Step11:Spread scallions and ginger slices on the bottom of the plate. Arrange the cut fish strips in one direction. Put them in the shape of peacocks
Step12:Decorated with carrots and shredded ginge
Step13:Steam in boiling water for 8 minutes. Turn off the heat and keep the lid on. Simmer for another 1 minute
Step14:After the fish is out of the pot, pour out the steamed water from the plate, put on the soaked scallion shreds, decorate with green beans and pour on the steamed fish and soy sauc
Step15:Add cooking oil and pepper to the pot and heat until the pepper turns purple. Do not remove
Step16:Pour hot oil on the fish and serve.
Cooking tips:1 - the time of fish steaming depends on the size. 2-The fish should not be too big. My fish weighs 1.3 Jin. 3 - don't cut the fish too far apart. Don't cut it more than one finger wide. If it's too thick, the number of screens is small. It's not beautiful to open. The whole shape can't be opened. Don't cut the belly when handling the fish. There are skills in making delicious dishes.
