Chop pepper peacock opening screen fish
By VicentaLakin
Recipe Recommendations
- Wuchang fish art. 1
- chopped pepper sauce two tablespoons
- green pepper in 1
- pepper powder 1 scoop
- Jiang 1 block
- onion 1 piece
- salt 3 tsp
- beer 1 tablespoon
- Chop pepper juice 1 tablespoon
- Very fresh. 1 scoop
- slightly spicy
- steamed
- three-quarters of an hour
- simple
Steps for Chop pepper peacock opening screen fish
1
A fresh Wuchang fish, remove scales, gills and intestines, wash well
2
Make an incision at the lower point of the gills, gently touch it with your hand, find a fishy line, carefully pull it out, and the same goes for the reverse side
3
Spread salt all over the fish and marinate for a while
4
Use some salt and add some pepper powder and continue to pickle the fish.
5
Marinate for more than half an hour
6
Chop off the fish head and tail, cut the middle, but do not cut off the knot near the fish belly
7
Divide the cut fish into a plate
8
Spread ginger slices
9
Spread with chopped pepper sauce, chopped green pepper rings and shredded green onion, and then pour with chopped pepper juice, beer and delicious flavor.
10
Put on the pan, heat for 6-7 minutes, turn off the heat, and simmer for another two minutes
11
Remove the lid and the aroma will strike you
12
Remove the steamed shredded shallots and replace them with fresh green shredded shallots and garnish them
13
on the tableChop pepper peacock opening screen fish Make Tips
Many seasonings have salt, so add salt carefully