Peacock open-screen fish

By VicentaLakin

Peacock open-screen fish
The key to my sharing today is that the evaporated nutrients are completely intact, the meat is so fresh, that the feasts and the tables are so good that the good-looking family eats it, it's done in the west room steambox, in 10 minutes. If you use a steam pot, you can steam it in nine minutes and cook it for your family

Recipe Recommendations

  • bass art. 1
  • green onion 1 piece
  • salt 2 grams
  • ginger slices 5 pieces
  • cooking wine 2 tablespoons
  • steamed fish oyster sauce 3 scoops
  • chili 1 piece
  • edible oil appropriate amount

Steps for Peacock open-screen fish

  • 1
    The catfish buys it and cleans it. Don't open the belly。
  • 2
    Cut the tail, don't buy the fish too big, about a pound and a half。
  • 3
    CUT FROM THE BACK, ABOUT 0.6CM WIDE, AND KEEP THE BELLY OF THE FISH INTACT。
  • 4
    Plated with salt and wine evenly and made for about 15 minutes。
  • 5
    Put the fish on the plate carefully and open it up like a peacock tail。
  • 6
    Put the fish head and the fish tail, insert the ginger blade from the stitches, and put the chili section on。
  • 7
    It'll be 10 minutes in the evaporation oven in the west room, 9 minutes in the steam pan。
  • 8
    When you get out of the pot, you pour out the juice in it and get steamed fish oil。
  • 9
    Onions are cut to pieces on fish, then the oil is burned and watered on fish。
  • 10
    Isn't it nice and appetiteful? The fish is so tender。

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