Peacock open-screen fish

Open-screened fish are delicious local names, belonging to the cuisine department. Fish, not only is it deliciously nutritious, but it is a blessed symbol. Fish, in the Chinese Chinese word, and the harmony with Yu, also bodes well for the beginning of a new year, when more fish are eaten, it becomes “over-age”. Today we'll make this beautiful peacock open fish, and I hope you like it:

Recipe Recommendations

bass a
salt 1 teaspoon
cooking wine 10 grams
green onion 10 grams
ginger 3 grams
steamed fish oyster sauce 10 grams
carrots half a
vinegar half a spoonful

salty and fresh
steamed
ten minutes
ordinary

Steps for Peacock open-screen fish

The bass. Handle clean, control the water。

Get ready for ginger。

The herring is taken to the end (one cut) and the body part (as illustrated) is cut by a centimetre thick, unconnected to the abdomen。

Put the fish in the plate, put salt all over the body, added wine on the plate, half a spoon of vinegar, made of ginger for 10 minutes。

Remove all excess material, lay down onions and set the fish up as an open screen。

The fire boiled the water and put the fish in。

Prepare decorative material, I use carrots。

Steam in five minutes, in two minutes. Don't take too long, or the fish is too old to taste bad

Spill the steamed fish oil or evenly pumped raw fish。

Hot oil in the pot。

Put it on the fish, that's all