Peacock open-screen fish
By VicentaLakin
It's learned from prawns in the sky. It's a good meal, and it's not too hot. The average fish, with a slight dent in the platter, looks more glamorous and easier to eat. I got a good rating at my family's party tonight
Recipe Recommendations
- bream art. 1
- Jiang appropriate amount
- garlic appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- carrots appropriate amount
- scallion appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- steamed fish oyster sauce appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Peacock open-screen fish
1
The gills go to the fins, cut off the head, remove the internal organs, clean the asphalt
2
Slice into small pieces. Keep your abdomen open. Keep your knife as deep as possible
3
Make 30 minutes of ginger, wine, salt, pepper powder, a little oil. Taste
4
The pickles are made of ginger and carrots, cut into a diamond, overlap, and wait for the peacock tail
5
A circle of ginger chips around the plate
6
The fish that is made is evenly placed on the plate, the fish head is set, and the fish tail cut is next to the fish head. Decorated ginger and carrots, and red peppers cut into little diamond shapes。
7
Put on gingers and onions, boil the pot for six minutes, and impregnate for five minutes. Cover
8
A little bit of steamed fish oil, a little hot oil in the pot, a little hot oil on the ginger garlic