Chinese Food
Peacock fish
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The new year's bell is about to ring. The wheel of time has left a deep impression. Learn to make new year's Eve dinner. Say goodbye to the past time with a feast ~ New Year's fish is also essential. Learn a peacock to open the screen fish. One is to celebrate the auspiciousness and harmony. The other is to keep the original taste after steaming. It's delicious and tender.
Cooking ingredients
Cooking Steps
Step1:Remove phosphorus from perch, wash internal organs and drain wate
Step2:Cut off the head of the fish. Use a knife to cut from the back of the fish to the belly of the fish. Pay attention not to cut off the belly of the fish. The tail affects the beauty. It can also be cut off directly
Step3:Add salt, cooking wine and marinate for 15 minute
Step4:Hang pepper and red pepper cut into small circles. Carrot cut into diamon
Step5:Cut scallions and ginger and put them on the bottom of the plate (forget to buy scallions. I'll replace them with scallions
Step6:Put the pickled fish on the plate and put it in the shape of a peacock. The head of the fish stands in the middle and the tail is stuffed in the head
Step7:Decorate with carrot slices and peppe
Step8:Boil the water in the pot. Steam in high heat for 6 minutes. Stew for 2 minutes to get out of the po
Step9:Pour out some stea
Step10:Steamed fish and soy sauc
Step11:Heat another 2 tablespoons of hot oil in the po
Step12:It's on the fish. It's fragrant
Step13:Finished product drawin
Step14:Finished product drawin
Step15:Finished product drawin
Cooking tips:If you want peacocks to open their screens beautifully, you can even cut the fish into about 1cm thick pieces to make delicious dishes.
