More than a year(nian nian you yu kong que kai ping lu yu )

More than a year

Introduction:

"The entries of milk tea choose the fourth group of a dishes," more than every year. ". Today, I'd like to present a specialty of milk tea - Peacock open screen perch. The fish is not only delicious, suitable for all ages, but also means happy, smooth sailing, rich and rich every year. Therefore, it's an indispensable final dish every new year. It's definitely the leading role on the table. Such a heavyweight dish is very easy to make. No matter you are a skillful cook or a gentle lady, you can also make a peacock and perch which is similar to the chef's skill and makes people amazing. Come on, let's have a peacock and fish on the table for the festival

Production steps:

Step 1: live fish scaling, gill, viscera cleaning.

Step 2: cut off the head and tail of the fish. Cut the body from the back to the abdomen. Do not cut off.

Step 3: shred ginger, scallion and fish in a container, pour in cooking wine and a little salt, stir well and marinate for half an hour.

Step 4: put the pickled fish on the plate like a peacock.

Step 5: steam in the steamer for 8 minutes (6 minutes for small fish), remove the cover 2 minutes after turning off the fire (this is virtual steaming) and pour out the excess soup.

Step 6: heat up the oil in the pan, saute the scallion and ginger, take them out without using them, and pour in a large spoon of Lee Kam Kee steamed fish soy sauce (this material does not need to be processed, and its taste is better than the soy sauce specially made by the hotel chef for steamed fish).

Step 7: finally, pour the oil juice of steamed lobster sauce on the fish body evenly, and garnish the fish body with scallion and pickled wolfberry.

Materials required:

Bass: 1

Lee Kam Kee steamed fish soy sauce: 1 tablespoon

Cooking wine: moderate

Wolfberry: moderate

Ginger: right amount

Salt: right amount

Scallion: right amount

Vegetable oil: right amount

Note: the heat of steamed fish is the most important. Generally, the steaming time for a kilo of fish is about six minutes. It takes two minutes to steam.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Nian Nian You Yu Kong Que Kai Ping Lu Yu