peacock flaunting its tail(kong que kai ping )

peacock flaunting its tail

Introduction:

"Light and delicious."

Production steps:

Step 1: kill the bream and wash it (remember to wash the black film in the belly), cut off the fins, and wipe it all over the body with cooking wine and salt. Wipe and marinate for 20 minutes.

Step 2: cut off the head and tail of the fish, cut the body into 1cm thick fillets, be careful when cutting, and do not cut off the belly.

Step 3: put the fish on the plate and spread it in a fan-shaped way. Cut the scallion into sections and slice the ginger onto the fish. Then pour 2-3 tbsp of steamed fish soy sauce evenly.

Step 4: steam the fish in boiling water for 10 minutes (depending on the size of the fish).

Step 5: remove the ginger and scallion from the steamed fish and drain the water from the plate. Pour 2 tbsp steamed fish and soy sauce evenly, cut some shredded green onion, shredded red pepper and sliced red pepper into a plate (as shown above).

Step 6: burn some hot oil (eight layers of heat) and pour it evenly on the fish surface.

Materials required:

Bream: moderate

Ginger: moderate

Scallion: right amount

Red pepper: right amount

Steamed fish soy sauce: right amount

Cooking wine: moderate

Salt: right amount

Edible oil: right amount

Note: there are many bones in bream, and many bones have been cut off in this way. Be careful when eating.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Kong Que Kai Ping