Peacock's on fire
By VicentaLakin
Steamed fish have done so many times, but only twice have they been turned into peacocks, which should be a success this time. So send it here and ask your friends to comment. Hey
Recipe Recommendations
- bass art. 1
- Jiang appropriate amount
- garlic appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- onion appropriate amount
- flavored cardamom a spoonful
- salt appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- peanut oil appropriate amount
- slightly spicy
- steamed
- ten minutes
- simple
Steps for Peacock's on fire
1
clean up the herds and dry the water with kitchen paper; cut the tail and cut about 1 cm thick to the belly of the fish, starting with the back of the fish; and make five minutes of salt, wine, onions
2
- Plagues of peppers, garlic cuttin, ready for use
3
(a) Placing onions of onions on a plate, then spreading the pickled fish into a peacock screen, with the code on the onion, after the steaming pot, six minutes of steam and four minutes of fire, and removing the chameleon; and placing the chamilisk code on the fish from the pan
4
(b) Hot boilers, with a few peanut oils, with garlic and soy sauce and sugar
5
And then I'm going to put the good sauce on the fresh steamed fish。