Peacock open-screen fish
By VicentaLakin
The kid says it's been a long time since he ate a steamed fish. Well, okay。
Recipe Recommendations
- bream 600 grams
- ginger appropriate amount
- onion appropriate amount
- pickled pepper a
- pepper appropriate amount
- garlic cloves half a
- salad oil 2 tablespoons
- soy sauce 1.5 spoon
- mature vinegar 1.5 spoon
- cooking wine 1 scoop
- steamed fish oyster sauce 1 scoop
- salt appropriate amount
- pepper appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Peacock open-screen fish
1
Fish, usually with more cinnamon. Today we're going to try the haji. Her father also said that you don't taste good and good. I think it depends on who the gill met. Meet you maybe lost, meet me, just like young。2
The fish are killed, they turn around and their tails, they start cutting around a centimetre of thin pieces along their backs, and they remain connected to one centimetre of their stomach. Every time I cut the back of a fish, I used another knife as a hammer, and you can all fix it. The cutting-off process. My dears, the knife must be fast. It's hard to cut it。3
Cut off the head and tail, back up。4
Onions, peppers, silk cut from garlic5
Then you add salt, pepper powder, vinegar, raw, raw wine and all fish pieces, fish head pickles, about 15 minutes6
During the time the fire opens, the carrots can be cut into a pretense, the peppers can be cut in circles and prepared to be used as the tails of a peacock, and the salted fish can be shaped in the direction of nature, along the open back. Then cut carrots in the space. The fish head is set up and the fish tail is put next to the fish head; my plate is too small, it's crowded, and the paprika is suffocating. Gingers put between the fish head and the fish body and put onions into the fish head。7
Once the water's out, put it in the set fish and steam it for 10 minutes. Watch the colour of the fish, it's white and it's ripe, it's old, it's old, it's eating wood, don't underestimate the two minutes, sometimes a minute less and a minute less gets different。8
Get out the fish after the pot。9
Clean the pot, put the salad oil, heat it up, pour in the steam fish oil, and the juice that just fell out of the steam fish. When the bubbles rise, they go up on the steamed fish。