Peacock open-screen fish
By VicentaLakin
Let's make a happy peacock open a fish for New Year's! Happy New Year
Recipe Recommendations
- Wuchang fish art. 1
- salt 10 grams
- cooking wine 10 grams
- green onion appropriate amount
- ginger appropriate amount
- garlic slices appropriate amount
- millet pepper of 2
- steamed fish oyster sauce 2 tablespoons
- soy sauce 1 scoop
- sesame oil appropriate amount
- pepper a little
- chicken seasoning powder a little
- cooked white sesame seeds a little
- slightly spicy
- steamed
- several hours
- ordinary
Steps for Peacock open-screen fish
1
Clean up the Wuchang fish, wash the dried water and cut off the fish head and tail2
And cut into a centimeter thick on the back of the fish. The fish's belly is not cut3
It's like this. It's like a peacock4
Put it in the bowl5
Ginger-slice, garlic-skin-skin-slice, pepper-screech-scratches, onion-scratches and onions6
Half the ginger and onions are in the fish, with salt, wine, peppers mixed in. Taste7
Put the dried water from the pickled fish into the plate8
And put on the ginger and onions9
Put the garlic on the tip of the fish and put it in the pepper10
Put your peacock plate in the open pan for 10 minutes11
A small bowl of steamed fish is put in steamed fish oil, raw smoke, chicken powdered12
Put it on the steamed fish and cover it for two minutes13
In two minutes, bring out the pot and pick up the ginger and onions and throw them away14
Spill white sesame and pour perfume15
It's burning on the fire16
Just put hot oil on a peacock open-screen fish17
Completed ChartPeacock open-screen fish Make Tips
It's better to have a peacock-opened fish made out of a muscular fish, and other fish can do it, but not so well。