[Hunan] Spring Festival banquet dish - Peacock Fish

Overview

Chinese people like to pay attention to luck. Placing a plate of fish on the New Year's Eve dinner table means that the family will be richer in the coming year. The fish on the New Year's Eve dinner table cannot be careless, it must be complete, and it is more auspicious to have the beginning and the end of the dish. Today's peacock fish dish looks beautiful, and the fish meat chopped into small pieces is easier to taste. Regardless of whether it is on the New Year's Eve dinner table, it is also very good when used to entertain guests.

Tags

• hot dishes
• home cooking
• chinese banquet
• chili powder
• chop chili pepper
• light soy sauce
• shredded ginger
• chopped green onion
• fish
• ginger
• red pepper

Ingredients

Steps

1. 1 A carp, remove the scales and chop off the head

   

2. 2 Cut the fish open from the abdomen, clean the internal organs and chop the fish into small pieces connected to the abdomen

   

3. 3 Sprinkle with salt and knead evenly

   

4. 4 Place on a plate and arrange it like a peacock tail

   

5. 5 Add ginger slices to the fish pieces and marinate for about half an hour

   

6. 6 Put it in a pot and steam it over high heat

   

7. 7 Mix light soy sauce, oil, chili powder, and chopped chili peppers into a sauce

   

8. 8 Sauté minced ginger in oil pan

   

9. 9 Saute red pepper

   

10. 10 Pour in the prepared sauce and bring to a boil

    

11. 11 Sprinkle in chopped green onion and serve

    

12. 12 Pour the sauce over the fish and serve

    

13. 13 Finished product