Peacock fish

Overview

How to cook Peacock fish at home

Tags

• private kitchen
• chicken essence
• garlic
• msg
• oil
• onions
• steamed fish with soy sauce
• fish
• ginger

Ingredients

Steps

1. 1 Choose a grass carp, side carp or crucian carp (I used crucian carp) of about 1 catties, cut off the head and tail of the fish, do not cut open the belly of the fish, and take out the internal organs from where the head is cut. Cut the fish body into thin slices starting from the back, being careful not to cut off the inside of the fish. After cutting, cover with salt and cooking wine and arrange in a round shape, with the fish head standing upright and the tail of the fish placed under the fish head (as shown in the picture). Boil the water in a pot and steam the fish for 8 minutes (no photos are taken during this step).

   

2. 2 Chop the onion, ginger, and garlic and place them between the fish body and the head. Cut the green and red peppers into thin rounds and place them on the fish fillets in turn.

   

3. 3 Pour the steamed fish soy sauce evenly into the steamed fish, add an appropriate amount of chicken essence and MSG, put oil in another pot, heat until 80% hot and pour it on top of the steamed fish.