Peacock open-screen fish

Recipe Recommendations

• bass a
• steamed fish oyster sauce appropriate amount
• salt appropriate amount
• cooking wine small amount
• onion appropriate amount
• white sugar little bit
• vinegar appropriate amount
• pepper appropriate amount
• Red pepper ring appropriate amount
• Chive Ring appropriate amount
• Jiang appropriate amount

• salty and fresh
• steamed
• half an hour
• ordinary

Steps for Peacock open-screen fish

1

Fish go to the top, chop the tail off (head retained) and cut the fin. It then removes the dirty contents of the inside of the fish ' s belly from the cut in the head and washes them clean. If you want to buy fish, let the store scrape it

2

from the head, a knife cuts down from the back of the fish to its abdomen, but does not cut the abdomen. the cutter is 0.5 cm-1cm. it cuts to the bottom of the fish

3

I'll put salt on the cut fish, I'll pour wine, I'll pick it up for 15 minutes

4

Chon-cheek, on the bottom of the steamed fish

5

Put the pickled fish on, make it open and put the fish head in front. And put a ginger on the fish

6

Put the fish in the steam pan, steam the fire for 5-7 minutes, then shut it down, and two more minutes

7

A little sugar, a little pepper powder, a little vinegar and a little steamed fish oil

8

Be careful with the steamed fish and pour out the steamed soup juice. It's all on the fish

9

A proper amount of oil (cooked) is poured into the pot, 60% of the heat (smoke visible) is burned, and the fire is shut down. Get the oil evenly on the fish. Then you can decorate it with chili rings, onion rings, etc。

Recipe Categories

• hot dishes