Peacock and fish(kong que kai ping yu hua kai fu gui )

Peacock and fish

Introduction:

"The pattern of steamed fish is good-looking and delicious."

Production steps:

Step 1: remove the head and tail and cut off the fins. Marinate with two teaspoons salt, one teaspoon white pepper and one teaspoon cooking oil for ten minutes.

Step 2: slice (thin, don't cut off the belly, completely cut off the top).

Step 3: spread out with the stomach as the center, put the head in the middle, and pour two spoonfuls of steamed fish and soy sauce.

Step 4: steam for 5 minutes, steam for 2 minutes, decorate with scallion and green pepper.

Step 5: the method is similar to the previous steamed fish, but without oil splashing.

Step 6: because the fish is cut, many spines are cut off, so it's not so convenient to eat. Be careful that the small spines get stuck in the throat. It's better for children to eat only in the belly.

Materials required:

Bream: one

Qingchaotianjiao: one

Red hot pepper: one

Chives: two

Cooking oil: 1 tbsp

White pepper: one teaspoon

Salt: two teaspoons

Steamed fish and soy sauce: 2 tbsp

Note: the cut fish doesn't need to be steamed too long, the meat will be old after steaming for a long time.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Kong Que Kai Ping Yu Hua Kai Fu Gui