Peacock Kaipingfish

Recipe Recommendations

• bream a
• onion appropriate amount
• carrot appropriate amount
• garlic appropriate amount
• salt a teaspoon
• pepper a teaspoon

• light
• steamed
• ten minutes
• simple

Steps for Peacock Kaipingfish

1

Cut off the head and tail of the bream fish, cut off the back in the middle, and leave off the belly.

2

According to Lao Yang's instructions, this dish focuses on cutting the fish. The specific method of cutting the fish is: place the fish on the chopping board, first use a knife to determine the point to be cut on the back of the fish, and gently draw it to position it. Then use a large knife to press the mark and force it down. If the bones are not strong enough, put the knife and use the back of another knife and other heavy things to smash it on the back of the knife being cut, so that the fish will be broken. It will be easier to cut the meat down.

3

After cutting it, you can set it on a plate. Because the dishes in the market were not very complete during the Chinese New Year, we didn't buy green and red peppers, so we used carrot and green garlic instead. Next, cut carrot and green garlic into round slices and place them on the fish. Cut the fish tail into sections and place them next to the fish head.

4

After the water in the pot is boiled, it is enough to steam the fish on high heat for 6 minutes, because the fish has been cut and cooked faster.

5

Cut the shallots into shredded shallots and soak them in cold water for later use. Sprinkle it on the fish surface when the fish is out of the pot. On the one hand, it can serve as a decoration and on the other hand, it can serve as a fragrance enhancement.

6

Mix a spoonful of sesame oil and blending oil in the pan and heat it up. Pour it on the fish while it is hot. Everything is done!

7

Lao Yang's version is a gorgeous and beautiful version, and mine is a simple version. I hope everyone will forgive you more! Finally, I wish everyone a happy New Year! There is more than enough every year!

Recipe Categories

• hot dishes
• Autumn recipes
• Winter recipes