Peacock open-screen fish
By VicentaLakin
New Year's dinner table comes with a big dinner fish -- a peacock opener. with radiant and radiant heads, evaporated fish, fresh and smooth, and fresh。
Recipe Recommendations
- Wuchang fish art. 1
- steamed fish oyster sauce 20 grams
- edible oil 15ML
- green onions 2 length
- Jiang 6 tablets
- chives 2 trees
- white pepper 1 gram
- carrots 1 segment
- ripe peas a little
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Peacock open-screen fish
1
Onion cut
2
Ginger cut into the bowl
3
Add onions and cold water for 20 minutes
4
Wuchang goes to the top, goes to the insides, cleans up, cuts fish heads and tails
5
With a pair of chopsticks to wrap the insides of the fish, you can pull them out and wash them
6
Slice evenly from the abdomen towards the back and keep the abdomen connected
7
And onion. Ginger
8
Sliced fish with white pepper powder, wine and smelt of ginger pickers for 15 minutes
9
Carrot took the core with the denuclear
10
Slice
11
Put onions and ginger blades on the bottom of the plate and set the cut fish bars in one direction, in the form of peacocks
12
And onion carrots and onions
13
It's eight minutes to steam the pot
14
When the fish comes out of the pot, they pour the water out of the plate, put onion in a bubble, and decorate it with green beans. Oil
15
Add edible oil and peppers to the pot so that they don't turn purple
16
You can come to the tablePeacock open-screen fish Make Tips
1: The time of the fish ' s vapour shall increase or decrease according to its size. Two: Don't be too big, my fish weighs 1.3 pounds. 3: Do not cut fish too often and do not exceed one finger. It's too thick to say that the screens are small, they're not pretty, and they can't work. Don't cut the abdomen when dealing with fish。