Peacock Opens Fish
By VicentaLakin
On her birthday, the daughter made a steamed fish, and in order to make a sweet and happy thought, she became a peacock. The key to getting a steamed fish is to use a better quality of fish oil, and I usually use Lee Jin-suk。
Recipe Recommendations
- fresh perch art. 1
- Li Kum Kee steamed fish drum oil appropriate amount
- onion ginger appropriate amount
- chives appropriate amount
- green Red pepper appropriate amount
- cucumber appropriate amount
- carrot appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Peacock Opens Fish
1
Fresh bass, cut the beginning and tail。
2
Cut the back of the spine with a knife, and the belly is connected, as shown。
3
Put the knifed bass into the basin and add ginger onions, wine, salt, sugar, chicken moisture for about 10 minutes。
4
Carrots, green chili, cucumbers
5
The salted fish are in flower shape, the head is in the middle, and the tail is cut in two pieces on both sides of the head. Carrots and cucumbers surrounded by fish. As shown in the figure。
6
The steam pot is on fire, when the water is running, the fish is put in, and the fire evaporates for six minutes。
7
Steamed platinum to soup, onions of ginger and little onions, red pepper rings on fish. I put a quail egg in my mouth。
8
Water Lee Jin-mu's steamed fish drum oil。
9
Put a little oil in the pan, heat it up, pour it on the fish, and it's good to smell。
10
Completed Chart