Peacock fish

Overview

The child said that it had been a long time since he had eaten steamed fish. Then, okay.

Tags

• hot dishes
• chinese banquet
• pregnant women
• maternity
• lunch
• dinner
• aged vinegar
• bream
• cooking wine
• garlic cloves
• ginger
• light soy sauce
• onions
• pickled pepper
• salad oil
• steamed fish with soy sauce
• zanthoxylum bungeanum
• pepper
• salt

Ingredients

Steps

1. 1 For fish, mandarin fish is usually used more often. Tried the hazi bream today. The baby's father also said that your steamed bream doesn't taste good or tender. I thought to myself, it depends on who the bream meets. Maybe I lost it when I met you, but when I met me, I was just as young.

   

2. 2 After killing the fish, remove the head and tail, and start to cut into slices about 1 cm along the back, keeping the belly 1 cm connected. I am not very strong, so every time I cut into the back of the fish, I cannot cut it. I use another kitchen knife as a hammer. You can think about it. The process of cutting and knocking at the same time. Dear friends, the knife must be quick. It will be more uncomfortable to cut this and that with a dull knife.

   

3. 3 Cut off the head and tail and set aside.

   

4. 4 Put shredded ginger, green onion, peppercorns and shredded garlic cloves on the bottom of the plate

   

5. 5 Then add salt, pepper, aged vinegar, light soy sauce, and cooking wine to marinate all the fish pieces and fish heads for about 15 minutes;

   

6. 6 While the pot is boiling over high heat, you can cut the carrots into rhombuses and the pickled peppers into rings to make the tail of the "peacock"; arrange the marinated fish into a pattern along the cut back and in the natural direction. Then place the cut carrots in the empty spaces between them. Arrange the fish head first, and then place the fish tail next to the fish head; my plate is too small and it is all crowded, so put the pickled pepper rings on the empty space of the fish fillet for decoration. Place shredded ginger between the fish head and body, and stuff green onion inside the fish head.

   

7. 7 After the water boils, put the arranged fish in and steam for 10 minutes. Don't steam it for too long. Pay attention to the color of the fish. The fish will be cooked when it turns white. If it is steamed for too long, the fish will become old and taste like firewood. Don't underestimate the one or two minutes. Sometimes, one minute more or less will make a big difference in the taste.

   

8. 8 Fish after cooking.

   

9. 9 Clean the pot, add salad oil, heat it up, pour in the steamed fish soy sauce and the juice from the steamed fish just now, and stir-fry. Make big bubbles and pour on top of the steamed fish.