Peacock fish

Overview

The New Year's bell is getting closer and closer, and everything has a new beginning, a beautiful and brilliant beginning! Dawn is dawning in the east, and the first ray of sunshine shines in through the window. I run my fingers through the folds of time, and my heart is full of longing for the New Year. Looking forward to the New Year may not be to have a new year, but to have a new self. In the new year, I hope that life will be kind to you. There will always be sunshine that will fill life, love will bloom, career will bloom, life will bloom... Just like the saying, although there are thousands of people, I will go on. We must always move forward bravely, and everything will develop in a beautiful direction. Making a beautiful peacock fish may be the best gift to welcome the New Year. The moment the pot is lifted, the peacock and the fish are looming under the rising mist. The fish meat is as fine and white as clouds, and the fish is as beautiful as the blooming flowers. The aroma tantalizes the taste buds, making people unable to help but taste the melt-in-the-mouth tender fish meat, looking for the slight hint of heat in the shredded meat. There is always a taste that can touch the long-lost emotion deep in the heart. It shines through every ordinary day, blooms in time, and blooms in the New Year. The peacock in full bloom is the most beautiful bloom. I wish you all a new year and a new atmosphere, full bloom and perfect bloom

Tags

• hot dishes
• home cooking
• chinese banquet
• good looks
• cooking wine
• garlic
• hangzhou pepper
• onions
• salad oil
• wuchang fish
• carrot
• fish sauce
• ginger
• salt
• small red pepper

Ingredients

Steps

1. 1 Material preparation

   

2. 2 After the Wuchang fish is scaled, the head and tail are cut off, the internal organs are removed, and the fins are trimmed.

   

3. 3 Cut into fillets of about 7 or 8 mm, with the belly connected.

   

4. 4 Marinate the fish fillets with shredded ginger, green onions, garlic slices, salt, red pepper slices and cooking wine.

   

5. 5 Stir evenly and marinate for about 30 minutes.

   

6. 6 Remove marinade.

   

7. 7 Arrange the fish head and body into a peacock feather shape.

   

8. 8 Arrange diamond-shaped ginger slices and carrot slices, and garnish with green and red pepper rings.

   

9. 9 After the water boils, steam over high heat for 5 minutes, then stop the heat and simmer for 2 minutes before removing from the pot.

   

10. 10 Pour on fish sauce and hot oil, and it's delicious.