Peacock open screen

Recipe Recommendations

• bream appropriate amount
• ginger appropriate amount
• onion appropriate amount
• red pepper appropriate amount
• steamed fish oyster sauce appropriate amount
• cooking wine appropriate amount
• salt appropriate amount
• edible oil appropriate amount

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

Steps for Peacock open screen

1

Kill and wash the bream (remember to wash the black membrane in the fish belly), cut off the fins, and use cooking wine and salt to wipe the whole body of the fish, as well as the fish belly. Rub and pickle for 20 minutes.

2

Cut off the head and tail of the fish, and cut the fish body into fish slices 1 cm thick. Be careful when cutting, and do not cut off the belly of the fish.

3

Place the fish into a plate and spread it in a fan shape, cut the spring onions into sections, slice the ginger and place on the fish, and evenly pour 2-3 tablespoons of steamed fish soy sauce.

4

Place the fish in a boiling water pot and steam for 10 minutes (the time will vary depending on the size of the fish).

5

Remove the ginger and onion sections from the steamed fish and pour away the water from the plate. Pour 2 tablespoons of steamed fish soy sauce evenly, cut some shredded green onions, shredded red pepper, and red pepper slices and set on a plate (as shown in the picture above).

6

Burn some hot oil (eight-layer heat) and pour it evenly on the surface of the fish.

Peacock open screen Make Tips

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