Peacock open-screen fish
By VicentaLakin
Recipe Recommendations
- Jin Changjing art. 1
- ginger slices appropriate amount
- onion appropriate amount
- cooking wine 2 tablespoons
- salt 1 tsp
- corn oil appropriate amount
- steamed fish oyster sauce 4 tablespoons
Steps for Peacock open-screen fish
1
Kim Chang Jing was clean and cut off his back and abdominal fins。
2
Break it up。
3
The rest of the fish were cut from their backs to about a centimetre and not cut from their abdomen。
4
Onions of ginger, wine, salt pickled for about 20 minutes。
5
Pickled fish tossed onions, like a chart in a big disk。
6
The pot was boiled with water, the fish were put in, the fire evaporated for eight minutes, and the fire was shut down for five minutes。
7
Steamful fish。
8
Pour out the steamed soup juice and decorate it with pepper rings。
9
Pour in steamed fish oil。
10
Add some vegetable oil to the pot and burn to smoke。
11
Just pour hot oil on the fish。
12
Put on some onion on the table。Peacock open-screen fish Make Tips
1. The cutting of the fish section is done in a swift and sharp manner, with a single cut, and cannot be cut like a zipper, which is not smooth. The fish head is not in ideal shape. Just stand up and let the fish mouth go up