Peacock open-screen fish

Recipe Recommendations

• Wuchang fish a
• cooking wine 2 spoons
• oyster sauce a little
• steamed fish oyster sauce half a spoonful
• salt 1g
• garlic appropriate amount
• onion two short paragraphs
• starch appropriate amount
• Jiang appropriate amount

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

Steps for Peacock open-screen fish

1

get the fish out of the tail and cut it in 1 cm thick

2

I put salt in the basin, a small spoon of steamed fish oil, onions, ginger, garlic, and wine mixed for 20 minutes

3

Bring out the pickled fish, put the onions in the bottom of the plate, put the fish in shape in the small middle of the two sides, put cold water in the pan, and steam it up for eight minutes, and close the flames for two minutes

4

Take a small bowl and pour it into the rest of the steamed fish oil, and put it in the starch, stork oil, and don't throw the varnished fish soup into the bowl when it's steamed, and pour it on the steamed fish with a big spoon of hot heat into the mixed sauce. Suffix

5

I use the key and the picture of the spoon

Recipe Categories

• hot dishes
• home cooking