Peacock opens screen perch

By LouveniaBotsford

Peacock opens screen perch
For milk tea entries, the fourth dish of Group A was selected as "more than every year". Today, I would like to present my specialty milk tea dish-Peacock Opening Screen Perch. The fish is not only delicious and suitable for all ages, but also means joy, smooth sailing, full of gold and jade, and more than ever.
Therefore, it is an indispensable finale dish every year and is definitely the protagonist on the table. Such a heavyweight dish is very easy to make. Whether you are a skillful cook or a fair lady who has no fingers touched the spring water, you can still make a peacock that is similar to the chef's craftsmanship and makes everyone amazing. Come on ~ Let's serve a colorful peacock opening fish for the festive table ~

Recipe Recommendations

  • bass art. 1
  • cooking wine appropriate amount
  • wolfberry appropriate amount
  • Jiang appropriate amount
  • salt appropriate amount
  • onion appropriate amount
  • vegetable oil appropriate amount

Steps for Peacock opens screen perch

  • Make step 0
    1
    Live fish are scaled, gills removed, and internal organs removed and cleaned.
  • Make step 1
    2
    Cut off the fish head and tail, and cut the fish body from the back to the abdomen without cutting it.
  • Make step 2
    3
    Shred ginger, shredded green onion and put in a container together with the fish, add cooking wine and a little salt, grab well and marinate for half an hour.
  • Make step 3
    4
    Place the marinated fish on a plate in a peacock's posture.
  • Make step 4
    5
    Put on a steamer and steam for 8 minutes (just 6 minutes for small fish), turn off the heat for 2 minutes, then lift the lid and take it out (this is a short steaming) and drain off the excess soup.
  • Make step 5
    6
    Put the oil in the pan and heat it up. After saut-frying the chives and ginger, take it out. Pour in a large spoonful of Li Kum Kee steamed fish soy sauce (this ingredient does not need additional processing, and the taste is better than the soy sauce specially made by the hotel chef for steamed fish).
  • Make step 6
    7
    Finally, evenly pour the steamed fish soy sauce on the fish, and garnish the fish body with chopped green onion and soaked wolfberry.

    • Peacock opens screen perch Make Tips

    Heat control is the most important thing when steaming fish. Generally, a fish weighing about one pound should be steamed for about six minutes, and needs to be steamed for two minutes to be ready.

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