Rich peacocks open their fish

Recipe Recommendations

• shallots appropriate amount
• bass art. 1
• ginger slices appropriate amount
• white pepper appropriate amount
• steamed fish oyster sauce appropriate amount
• oyster sauce appropriate amount
• salt appropriate amount
• sugar 1 teaspoon
• cooking wine appropriate amount

• original
• steamed
• three-quarters of an hour
• ordinary

Steps for Rich peacocks open their fish

1

First, clean the bass。

2

Get the fish to the end

3

And cut off all the fins

4

fish cut between 1 and 1.5 cm thick in the back and do not cut their abdomen。

5

If it is felt that fish pieces are not easy to form, they can be cut with scissors, and the connection can be cut more, as long as there is a guarantee that they will not be cut。

6

Scalable salt

7

And a proper amount of white pepper

8

Put the fish back and forth for 10 minutes。

9

The pickled fish, which is relatively short near their tails, affects beauty and can cut down and hide in their head。

10

Cut some ginger

11

Separate numbers between each fish。

12

It's pouring some pelican oil

13

It's 10-15 minutes on the steam pan。

14

Cut some little onions and keep their tails

15

Steam fish oil, wine, right

16

A little spoonful of sugar

17

Take out the steamed fish and pour the extra steamed soup into the bowl. Medium

18

It's hot enough to burn

19

It's hot and pours into the sauce。

20

When the sauce boils

21

Down on the onions, off the fire now. Use the remaining temperature to free the onions

22

It's evenly plattered on fish, with a small onion tail on each fish, like a peacock feather, and a carrot

23

It's done

24

Pretty, isn't it? It's simple。

25

The holiday dinner table

26

It's definitely another one of four

27

Why don't you try it

Recipe Categories

• hot dishes
• home cooking
• Chinese banquet