Chinese Food
Peacock and perch
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Peacock Kaiping fish is a traditional local dish. It belongs to Lu cuisine. It's a Spring Festival New Year's dish. One is a happy and auspicious dish. The second is steamed, which not only keeps the original taste, but also is very delicious and tender.
Cooking ingredients
Cooking Steps
Step1:Remove the internal organs and clean the bas
Step2:Start from the tail. Cut from the back. Do not cut at the belly.
Step3:Cut it evenly all the way to the head. Cut the fishbone as well
Step4:Finally cut off the head of the fis
Step5:Put a proper amount of salt on both sides of the fish. Put a little salt on the inside of the fish, and let it stand for 10 minutes
Step6:Sliced ginger, sliced scallio
Step7:Spread shredded onion and ginger on the bottom of the plate.
Step8:In the picture, bend the pickled bass and put it into the plate
Step9:Place millet pepper like thi
Step10:Put in a steamer with boiling water. Steam over high heat for 8 minute
Step11:Take it out. Sprinkle it with Scallio
Step12:Steamed fish and soy sauc
Step13:Heat 2 tbsp oi
Step14:Just pour it on the surface
Step15:Finished produc
Step16:Finished produc
Cooking tips:It's hard to cut the fish bones. I asked the men at home to operate it. They have skills in making delicious dishes.
