Peacock Kaipingfish

Recipe Recommendations

• Jiang appropriate amount
• carrots appropriate amount
• chives appropriate amount
• wine appropriate amount
• salt appropriate amount
• soy sauce appropriate amount
• sugar appropriate amount
• edible oil appropriate amount

• light
• steamed
• ten minutes
• simple

Steps for Peacock Kaipingfish

1

Clean the Haiqing Class I bought back.

2

Prepare the ingredients.

3

Use a knife to cut the cleaned young squad evenly without cutting off the fish.

4

Use a small meat hammer to knock the upper corner of the knife to break the bones of the fish back.

5

Then use a kitchen knife to cut the fish pieces into pieces, and remember that the fish slices must be connected.

6

Fish marinated with shredded ginger, wine, salt and soy sauce.

7

Cut the ingredients into small pieces according to your requirements (as shown in the picture)

8

Set the plate according to your imagination.

9

Put it in a steamer with boiling water and steam for 4 minutes (because the fish is small and thinly cut, the steaming time is short), then turn off the heat and simmer for 3 minutes.

10

Use a small pot to boil the soy sauce, add water and sugar. Then drizzle over the steamed fish. (If there is steamed fish soy sauce, pour it directly)

11

Place the shredded ginger and shredded chives on the back of the fish, boil some oil, and pour over the shredded ginger and shredded chives.

Recipe Categories

• hot dishes
• Shandong cuisine
• Elderly recipes
• Summer recipes