Peacock open-screen fish
By VicentaLakin
It's another good meal, and it's simple to make a little fish, plus other food decorations that make people hungry. This time it's a muscular fish (about 500 grams), and the catfish or other fish can like it. The fish that chooses the muscular fish have a wider body, and it's better to slice it. Although beautiful in appearance, it is not convenient to eat because the post-slice sting can be cut off with a little prick. You can't get a real color with your phone.
Recipe Recommendations
- Wuchang fish art. 1
- Jiang appropriate amount
- douchi appropriate amount
- onion appropriate amount
- green and red pepper of 2
- salt appropriate amount
- pepper appropriate amount
- steamed fish oyster sauce two spoonfuls
- peanut oil appropriate amount
- cooking wine 1 scoop
Steps for Peacock open-screen fish
1
Prepare the material, one onion, ginger, green pepper, green bean, steam fish oil
2
Once the fish is washed, the knifework is done, the tail is cut, and the fish is cut in thin abdomen
3
Take a clean pot, put the sliced fish in the plate, throw a little salt, pepper powder, wine and ginger chips for 15 minutes
4
The other materials are graphed, onions cut, onions cut, ginger cut, pepper cut, beans washed clean
5
Take a clean plate and put ginger chips on the bottom
6
Put the pre-cooked fish tablet evenly on the ginger blade and then put the fish head. This map shows that every fish cut flat, and it's better to cut the blade as it goes down
7
And evenly on the fish tablets with beans and peppers and a ginger silk
8
Put the dishes on the boiler, the fire evaporates for three minutes and two minutes
9
Bring out the steamed fish plate and remove the ginger chips and onions from the fish, and pour the soup in it, evenly pouring two spoons of steamed fish oil on the fish tablet, and pouring onions. It's hot as smoke on the fish
10
Producing maps with hot oil and onions on the head and chips。Peacock open-screen fish Make Tips
1. It is best to marinate the fish fillets beforehand for a better flavor after steaming; a little pepper can be added.
2. Since the fish fillets are very thin, they should not be steamed for too long; five minutes is sufficient.
3. As for the garnish, it depends on personal preference. Green and red chili peppers can be steamed with the fish, but placing them raw looks more colorful.
4. When slicing, the knife must be sharp enough to cut through in one stroke, so that the cut surface is flat.