Peacock fish with chopped pepper(duo jiao kong que kai ping yu )

Peacock fish with chopped pepper

Introduction:

"In fact, this dish has been cooked by many gourmets. Anyway, it's my first time to make it. I just add more chopped peppers. The reason is that I'm afraid of fishy food. The other reason is that I like spicy food. My personal hobby is for reference only. However, the steamed tender bream with the fragrance of chopped pepper leaves a feeling of spicy, salty and sweet between the lips and teeth. It's really delicious. It's low-fat and low calorie. It's the first choice for girls. "

Production steps:

Step 1: fresh Wuchang fish, to scale to gills to stomach, wash

Step 2: open an opening at the next finger of the gill, gently touch it with your hand, find a fishy line, and pull it out carefully, and so is the reverse side

Step 3: marinate the fish with salt

Step 4: add some salt and pepper powder to marinate the fish

Step 5: marinate for more than half an hour

Step 6: cut off the head and tail of the fish, cut the middle part of the fish, but don't cut it off, leaving the part near the belly of the fish

Step 7: code the cut fish

Step 8: spread ginger slices

Step 9: spread minced pepper sauce, chopped green Hangzhou pepper ring and shredded green onion, then pour minced pepper juice, beer and delicious

Step 10: heat for 6-7 minutes, turn off the heat and simmer for another two minutes

Step 11: uncover the lid of the pot and make it fragrant

Step 12: remove the steamed and rotten shredded shallot and replace it with fresh and green shredded shallot

Step 13: serve

Materials required:

Wuchangyu: 1

Minced pepper sauce: 2 tablespoons

Green Hangzhou pepper: 1

Pepper powder: 1 teaspoon

Ginger: 1 yuan

Scallion: 1

Salt: 3 teaspoons

Beer: 1 tablespoon

Chopped pepper juice: 1 tablespoon

Delicious: 1 teaspoon

Note: many seasonings have salt, add salt carefully

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Duo Jiao Kong Que Kai Ping Yu