Kaiping perch
Ingredients: green pepper
Recipe Recommendations
- bass 500g
- onion appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- dried chili appropriate amount
- Jiang appropriate amount
- steamed fish oyster sauce appropriate amount
- cooking wine appropriate amount
Steps for Kaiping perch
1
Cut the fish into three sections without cutting the belly of the fish. Remove the internal organs from the head and wash them for later use
2
Cut off all fins from the fish
3
Cut a comb from the back of the fish, without cutting off the belly of the fish
4
Fry the fish head from the chin to make the fish head look bigger and look better
5
Salt the fish head, tail and body, and marinate for 5 minutes
6
Chop the red and green peppers and set aside
7
Cut the chilli into sections and empty the seeds for later use
8
Cut ginger and onions to cover the bottom
9
Place the marinated fish on a plate. This is an important step. This is what it looks like after forming.
10
Drizzle with cooking wine
11
Drizzle with steamed fish soy sauce
12
Put the water on the steamer and steam for 10 minutes. After 10 minutes, turn off the heat without opening the lid and steam for 3 minutes
13
After taking out of the pan, add a little fried oil and pour it on the fish