Peacock Kaipingfish
The colorful method of steaming fish makes it beautiful and delicious to make New Year's Eve dishes.
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Peacock Kaipingfish
1
Remove the head and tail and cut off the fins. Marinate with 2 teaspoons of salt, 1 teaspoon of white pepper, and 1 tablespoon of cooking oil for ten minutes.
2
Cut it into slices (thin, do not cut off the stomach, cut off completely on the top).
3
Spread out with your stomach as the center, place your head in the middle, and pour two spoonfuls of steamed fish soy sauce.
4
Put on the pan and steam for five minutes, steam for two minutes, and garnish with chopped green onion and green and red pepper.
5
The method is similar to the previous steamed fish, except that the oil is not splashed.
6
Because the fish was cut, a lot of thorns were cut off, so it is not so convenient to eat, to be careful of small thorn card throat, children or eat belly there as well.Peacock Kaipingfish Make Tips
The cut fish does not need to be steamed for too long; if steamed too long, the meat will become tough.