Maotai-flavored Kaiping Fish
By MyronWeber
Seeing many people making Kaiping fish, I finally made one. The difference is that mine is made into Maotai-flavored ones. I like perch best because there are no small thorns and it is safe for the baby to eat. I don't know how everyone does it, I do it completely according to my own methods. As a banquet dish, the New Year is definitely the best choice. It also contains multiple auspicious connotations. There are more (fish) and more round and round in years.(The round fish body surrounds it in a circle), good luck (there is a red bead on the lip of the fish head), wealth collection (the cut fish body is like pieces of gold coins), and rise step by step (each piece is higher than the other).
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Steps for Maotai-flavored Kaiping Fish
1
Prepare the ingredients.
2
Remove the head, tail and fins of the fish, cut the fish into continuous thin slices, and the final narrow part can also be removed or placed on a plate.
3
Take a plate of the right size, spread a layer of ginger slices and shredded green onions on the bottom (the first is to remove the fishy smell, the second is to heat evenly), place the fish body in a fan shape on the plate, evenly apply a layer of salt, and put shredded ginger and shredded green onion between the fish slices, pour some cooking wine or white wine, place the fish head in the middle of the front, with a red preserved fruit on the lips, which is also steamed and placed, and the fish tail is placed behind.
4
Put in a steamer, put the water on the water and steam for 8-10 minutes. While steaming the fish, cut the shallot leaves and peppers into sections for later use.
5
Mix the Junyuexiang bean paste with a proper amount of steamed fish soy sauce to make a sauce and pour it evenly on the steamed fish.
6
Place the shallots and red pepper rings on the fish to decorate, take a separate pot and heat some hot oil and pour on the fish.