Wuchang Peacock Fish
By VicentaLakin
Recipe Recommendations
- Wuchang fish art. 1
- steamed fish oyster sauce 50 grams
- Longkou vermicelli 100 grams
- cooking wine 10 grams
- refined salt 4 grams
- red pepper 3ml
- scallion appropriate amount
- ginger appropriate amount
- onion appropriate amount
- onion and pepper oil 30 grams
- slightly spicy
- steamed
- ten minutes
- ordinary
Steps for Wuchang Peacock Fish
1
1. Sliced blades cut by a centimetre on the back of the Wuchang fish after slaughtering and smelting with salt and wine Production2
When you're done with water, you're going to have to put it on the bottom of the disk, you're going to put the salty fish blade in a circle, you're going to be able to open the screen like a peacock, you're going to steam it with fire for about 8 to 10 minutes, you're going to take it out3
I'll just have some steamed fish oil, some red peppers, some onions, some onions and gingers, some hot onion oil