Chinese Food
Peacock fish
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I usually cook fish. It seems that most people are used to cooking the whole fish. It's simple, convenient and delicious. But if the dinner is different. If you can take some careful thinking to change the way to do it, you can make the whole dish more joyful and amazing. When guests come to our house, it's really suitable to serve this peacock fish with open screen. You can cook on the stove while steaming the fish. After serving it, it's absolutely amazing in the shape. Secondly, after the fish is steamed, it's not only original, but also delicious and tender.
Cooking ingredients
Cooking Steps
Step1:After cleaning, cut off the head and tail. Then cut it from the back. Cut it into pieces slightly less than 1 cm thick. Do not cut the abdomen.
Step2:Put the fish in the basin. Add 1 tbsp of soy sauce, 3 tbsp of cooking wine and a little ginger to marinate for about 15-20 minutes.
Step3:Prepare some shredded scallion, ginger and millet pepper.
Step4:The pickled fish put the head and tail on the plate. The fish spread around the head to form a fan.
Step5:Sprinkle some scallion and ginger on the fish.
Step6:Put cold water in the pot. Steam for 8 minutes. Turn off the heat. Steam for 1 minute.
Step7:In a small bowl, add 1 tbsp vinegar, 1 tbsp soy sauce, 4 tbsp steamed fish and soy sauce and mix well for use.
Step8:There will be a lot of soup in the fish dish that has just been steamed. Pour out the soup. Pick up all the onion and ginger in the dish.
Step9:In addition, put some onion and ginger on it. Decorate it with millet pepper.
Step10:Pour the sauce from the small bowl on the fish.
Step11:Heat up the wok and add some vegetable oil to make it smoke.
Step12:Just pour it on it while it's hot.
Step13:Finished product drawin
Cooking tips:1. This dish is generally suitable for steamed fish. But I think Wuchang fish has the best effect. 2. When cutting fish, pay attention to the thickness of not more than one centimeter. Because more than one centimeter, there will be few pieces of fish. The effect of opening the screen is very thin. The final effect is not good. In addition, do not cut the belly of the fish. 3. When I pickled, I didn't put salt, only soy sauce and cooking wine and ginger. The sauce at the back was more mixed. If you add salt when salting, then you must pay attention to the adjustment of the sauce at the back. Don't be too salty. 4. The steaming time should be adjusted according to the size of the fish you buy. But don't steam for too long. There are skills in making delicious dishes.
