Peacock Kaipingfish

1

The raw material diagram is as shown in the figure.

2

The bream fish has its head and tail removed, its back cut off in the middle, and its belly continues.

3

Marinate the chopped bream with shredded ginger, salt, pepper, steamed fish soy sauce and cooking oil for ten minutes.

4

Cut ham and ginger slices into diamond shapes to make peacock tails, and cut green and red peppers into circles. Shred green onions and ginger.

5

The cut back of the fish is arranged in a flower shape in the natural direction, with ham and ginger slices inserted at the intervals. Place the fish head in position, cut the fish tail and place it next to the fish head.

6

Put boiling water on the pan and steam for six minutes. After turning off the heat, simmer for four minutes without lifting the lid. Just decorate it.

1. This fish is actually steamed fish, but it has a concave shape. 2. The focus of the shape is on cutting the fish. The trick to cutting the fish is: Lay the fish flat, and first use a knife to draw the fish to be cut. Point evenly. Use a large knife to press down the drawn fish and force it. It is difficult for girls to cut the bones, so put the knife well, use a hammer and other heavy objects. Once you smash it, it will break, and the meat will be easier to cut down. Remember it! 3. Cut the fish. The belly of the fish cannot be broken, but it must be deeper to set the plate. Just look at my picture and look carefully. 4. Ordinary fish are not cut and steamed for eight minutes, but this only takes six minutes. 5. As for decoration, you can learn from me or use your own creativity!