Peacock open-screen fish
By VicentaLakin
This dish is suitable for hot times, because the kitchen is really a place where air conditioning is needed. This dish is mainly evaporated, convenient, fast, and it preserves fish to the maximum extent possible
Recipe Recommendations
- bream
- red pepper 2 pieces
- onion appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- Green pepper 2 pieces
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Peacock open-screen fish
1
First cut the ingredients, wash the fish, cut the fish head and tail off first, cut the fish to about 0.8 to 1 cm width along the back, uncut the abdomen, use wine, salt, ginger onions for at least 15 minutes, and make it in the fridge. Production2
The dried-up water from the salted fish drys out of the blood, which is shaped in turn. Every fish has ginger chips, cyanide and red pepper decorations. When the steampot is on fire, put it in the ready fish and steam it for 10 minutes. We'll open the building in a few minutes after the fire's off3
It's another small pot, heated up in salad oil, turned fire, added chili, pepper, ginger and garlic, salt, and quickly fell on fish when it's off fire4
It's good to eat, it's good to taste, it's good to look at, but it's not hard to do it, mainly with a sharp cutter. It's not a lot of photos, but it's a lot of detailPeacock open-screen fish Make Tips
By the way, don't be like me putting ginger in the middle of the fish