Peacock fish (detailed version)

Overview

Wuchang fish is warm in nature and sweet in taste; it has the effects of replenishing deficiency, benefiting the spleen, nourishing blood, dispelling wind, and strengthening the stomach; it has the effects of regulating the internal organs, appetizing and strengthening the spleen, and increasing appetite. It can inhibit the occurrence of anemia, hypoglycemia, hypertension, arteriosclerosis and other diseases. This peacock fish dish retains the nutritional value of the fish to the greatest extent, and has good color, fragrance and flavor. It will bring you the freshest fish-eating experience. Let’s try it together.

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• dinner with friends
• autumn recipes
• lunch
• cooking wine
• light soy sauce
• oil
• onions
• star anise
• steamed fish with soy sauce
• wuchang fish
• zanthoxylum bungeanum
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Remove the internal organs and scales of the Wuchang fish, clean it, run a knife along the back, and cut it into small even pieces. Be careful not to cut off the belly, and try to have as few links as shown. Sprinkle an appropriate amount of salt as shown, marinate with a tablespoon of cooking wine for half an hour

   

2. 2 Use a larger plate and cover the bottom with shredded onions and ginger

   

3. 3 Arrange the body of the fish with the head and tail removed from one end into a peacock-like shape

   

4. 4 The body of the fish is also sprinkled with shredded onion and ginger

   

5. 5 Stuff a washed cherry tomato into the fish's mouth, boil water in a steamer, put the fish into the hot water and steam over medium heat for 8 minutes. Do not open the lid and steam for 2 minutes.

   

6. 6 Remove the onion and ginger shreds from the steamed fish and pour out all the water. Arrange the millet peppers on the front and back of the fish, decorate the edges of the plate with carrots, and decorate the bones of the fish with ham sausage

   

7. 7 Heat oil in a pot, add chopped green onion, star anise, and Sichuan peppercorns and stir-fry until fragrant. Filter out the chopped green onion, star anise, and Sichuan peppercorns and pour the oil evenly on the fish. Mix the steamed fish soy sauce, light soy sauce, and sesame oil and pour evenly on the fish. Come and taste the delicious peacock fish.