Chinese Food
Peacock fish
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In the ancient traditional culture of the Chinese nation, peacock is regarded as the incarnation of Phoenix and the symbol of auspiciousness. Peacock opens the screen to symbolize good fortune, wealth and peace. Peacock fish is a traditional festival dish of Chinese people. It expresses people's yearning for rich and auspicious life when they say goodbye to the old and welcome the new. It has a beautiful appearance and taste. It is a beautiful scenery on the dinner table of new year's Eve.
Cooking ingredients
Cooking Steps
Step1:Wuchang fish cut off the head and tail. Remove the internal organs. Clean. Cut from the back. Be careful not to cut off the abdomen. The thickness of the fillet is about eleven point five Cm.
Step2:Spread the onion and ginger on the plate.
Step3:Put the cut Wuchang fish on the plate. Spread cooking wine and salt on it. Marinate for 20 minutes
Step4:Chop the pickled peppers and mix well with the chopped peppers; mix 6 tbsp soy sauce, 1 tbsp sugar, half tbsp white rice vinegar and a little sesame oil into the sauce; cut the onion and cauliflower.
Step5:Sprinkle the pickled Wuchang fish with chopped peppers and pickled peppers. Put them in the oven. Steam at 110 ℃ for 12 minutes.
Step6:When the steamed fish is out of the oven, pour the sauce. Heat the peanut oil in an iron pot. Pour the hot oil on the steamed fish. You can hear the sound of zlazla . The fragrance overflows.
Step7:Decorate it with scallion and coriander.
Cooking tips:Pay attention to the heat of steamed fish. Remember not to steam too old. It will affect the taste. I use the steam function of the oven here. I can also use the steamer. There are skills in making delicious dishes.
