peacock flaunting its tail(kong que kai ping )

peacock flaunting its tail

Introduction:

Production steps:

Step 1: slice from the back. Don't cut off your stomach. Be quick, comrades!

Step 2: set the shape, pour a little cooking wine and marinate for a while.

Step 3: cut the pepper, scallion and ginger.

Step 4: put ginger slices on the table and steam for 4 minutes. Remove the ginger slices when you come out of the cage.

Step 5: mix the steamed fish juice with a little soy sauce and pepper. Pour over the fish, sprinkle with scallion and pepper.

Materials required:

Wuchangyu: about one jin

Cooking wine: moderate

Chili: right amount

Scallion: right amount

Ginger slices: right amount

Soy sauce: right amount

Pepper: right amount

Note: Wuchang fish itself is very fresh, put monosodium glutamate is an insult to it, beautiful shape, smooth and tender fish. It's the best way to make such a delicious and beautiful dish for your teacher.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original

Chinese PinYin : Kong Que Kai Ping