Peacock fish recipe

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

carrot:moderate amount

salt:1 teaspoon

cooking wine:half spoon

steamed fish and soy sauce:3 scoops

cooking oil:2 tablespoons

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.