Peacock open-screen fish
By VicentaLakin
Chinese people like to talk about it. They have fish on their dinner table every year, meaning that the family will be richer in the coming years. The fish on the table at the end of the year must be complete and have a good ending. Today's peacock has a pretty face, and it's more delicious to chop into small pieces of fish. It's not about the New Year's dinner table, it's about the feast。
Recipe Recommendations
- fish a
- ginger appropriate amount
- green onion appropriate amount
- Chop peppers a spoonful
- chili powder appropriate amount
- soy sauce appropriate amount
- red pepper a
- Jiang a
- slightly spicy
- steamed
- three-quarters of an hour
- senior
Steps for Peacock open-screen fish
1
Carp, take off the scales and chop off the head
2
Scratch from the abdomen, clean up the internal organs and cut the fish into a small part of the abdomen
3
Spray the salt, evenly
4
Put it on the plate. Put it in a peacock tail
5
Put a ginger in the fish, pick it up for about half an hour
6
It's in the pot
7
Pumping, oil, pepper powder, pepper chops to make sauce
8
Scorch
9
Scrambled chili
10
Put in the sauce and burn it
11
I'll put flowers in it
12
Just put the sauce on the fish
13
DonePeacock open-screen fish Make Tips
One, the fish slices are as consistent as possible, the product is much more beautiful, the fish is not evaporated for long periods of time, and the fish can be colored for long periods of time。