Peacock Opens Fish
By VicentaLakin
Whenever you're at your table, there's always a fish. The sound of “fish” is the same as “exus”, which is more than a year old and symbolizes good fortune. We're all in the eight major kitchens. In China ' s long and luminous eating culture, fish foods occupy a high position, their meat is fresh and their fat is low, not only for the table, but also for food that is acceptable and healthy for all. This beautiful peacock-opening fish is the best place to cook an annual meal and bake for the holidays. Looks complicated, actually. I'll turn you into an amazing cook
Recipe Recommendations
- Wuchang fish
- green onions half a
- ginger a
- small red pepper a little
- shallot
- cucumber half a
- carrots half a
- pea grain a little
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- rice vinegar appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- steamed fish oyster sauce appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Peacock Opens Fish
1
The muscian gills, strips off the inner membranes, and wash them clean。
2
Cleaning of ginger with silk, slices and shreds, onions with silk, little onions with green leaves to ding, peat grains to a small extent, red peppers to a small circle. The decorated cucumbers and carrot cutters are made of sarcophagus, and small amounts of carrots are cut into fine strips。
3
Cut the fish head and the fish tail, or the fish tail. Slice the fish from the back and slice it evenly, usually to keep the abdomen connected. Sometimes, however, all can be cut for ease of palleting and pickle. (This paragraph is in its entirety)。
4
A small amount of salt, a proper amount of wine, raw smoke, rice vinegar, chicken sperm, pepper powder, ginger chips and silk are used to smooth fish pieces for 15 minutes。
5
A proper amount of ginger chips and onions are laid on the bottom of the plate。
6
Put the sliced muscular fish in the plate, put it in a peacock form, put the head in the front of the fish, and pelt the ginger on the head. Peacock tails lined with cucumbers and carrots, fish with red pepper rings and peas, and carrot strips decorated in fish mouths. (Preliminary palette complete)。
7
Add a third of the water to the steam pan and put it on the steam cage. When the water turns on, the dishes are placed in the steam cage (the decorated carrot strips, red peppers and peas can be removed first)。
8
Six minutes of boiler steam. After the fire was shut down, it continued to steam for four minutes. And when it's evaporated, put onions and ginger silk, and make fish tails with red peppers and peas。
9
When you get out of the pot, you can heat up a little salad oil and eat it on fish. Or you can get some steamed fish oil, you can't put hot oil on it, and it's already very tender。Peacock Opens Fish Make Tips
Production tips:
1. This is actually a steamed fish. Remember to wait for the water to boil before steaming it in the pan. Steam quickly on high heat for 6 minutes, then turn off the heat and steam for 4 minutes.
2. The width of the fish body should be cut uniformly, not too thin or too thick. You need to use a fast knife to cut the fish sections cleanly and neatly and beautifully.
3. Pickling before steaming the fish is very important. The fish body must be fully marinated with cooking wine, soy sauce, vinegar, salt, chicken essence, and pepper before it can taste it.
4. Cooking sauce is also crucial. You can use Lee Kum Kee to steam fish soy sauce. You can also use soy sauce and vinegar or sugar to make a cooking sauce, and finally pour hot oil.
5. Set up a plate for decoration, you can use local materials and create your own creativity!
1. This is actually a steamed fish. Remember to wait for the water to boil before steaming it in the pan. Steam quickly on high heat for 6 minutes, then turn off the heat and steam for 4 minutes.
2. The width of the fish body should be cut uniformly, not too thin or too thick. You need to use a fast knife to cut the fish sections cleanly and neatly and beautifully.
3. Pickling before steaming the fish is very important. The fish body must be fully marinated with cooking wine, soy sauce, vinegar, salt, chicken essence, and pepper before it can taste it.
4. Cooking sauce is also crucial. You can use Lee Kum Kee to steam fish soy sauce. You can also use soy sauce and vinegar or sugar to make a cooking sauce, and finally pour hot oil.
5. Set up a plate for decoration, you can use local materials and create your own creativity!