Peacockfish
By VicentaLakin
Recipe Recommendations
- Pomfret art. 1
- onion 20g
- Jiang 20g
- cooking wine 5ml
- soybean oil 5ml
- steamed fish oyster sauce 20ml
- Xiaohongjian pepper of 3
- Little green pointed pepper of 3
- salty and fresh
- steamed
- half an hour
- senior
Steps for Peacockfish
1
Preparatory material: fish, onions, ginger, red, green pepper, sauce, wine, soybeans, steam fish。
2
cutting fish: cut the fish head off for use. from the head to the end of the fish, the body cuts in half a cm (note that the belly of the fish is not cut off) until the end of the fish。
3
Scrolling fish: Put a ginger on the big white plate, put a fish head on the edge of the plate, put a peacock tail around the fish head and put a ginger on the fish。4
Steam fish decorations: 10 minutes of steaming pot fire, when steamed, pouring all the water out of the plate, be careful not to burn, remove all onion onions from the fish, and decorate red and green chili on the edge of the fish。
5
Cooking out: a little oil in the pan, 60% hot, wine in the pot, steamed fish, chicken, a little heat, evenly down on the peacock fish, starting the plate。