Peacock Kaipingfish

Recipe Recommendations

• bream art. 1
• salt appropriate amount
• cooking wine appropriate amount
• pepper appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• steamed fish oyster sauce appropriate amount
• oil appropriate amount
• chili appropriate amount
• wolfberry fruit appropriate amount

• slightly spicy
• steamed
• ten minutes
• ordinary

Steps for Peacock Kaipingfish

1

Remove gills and scales from bream fish, and wash.

2

Chop off the fish head and tail, take out the fish maw, and wash it.

3

Remove the knife from the back of the fish, cut off the middle back without cutting off the fish belly, slice the fish tail, marinate with salt, cooking wine, and pepper for 10 minutes to taste.

4

Sprinkle some shredded ginger on a large plate.

5

Place the fish on the table, evenly fan the fish slices, and place the fish heads in the middle. Place the fish tail on both sides and add some cooking wine.

6

Bring the water to the boil, put down the fish plate, and steam for 2 minutes.

7

Pour away the water from the steamed fish plate.

8

Sprinkle with some chopped peppers, steam for another 7 minutes, and simmer for 2 minutes

9

Sprinkle with chopped green onion.

10

Drizzle with steamed fish soy sauce.

11

Pour on hot oil.

Peacock Kaipingfish Make Tips

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