Peacock fish(kong que kai ping yu )

Peacock fish

Introduction:

"Fish means more than one year, so there must be fish drops at the Spring Festival dinner. This is the sixth dish in my family's new year's Eve dinner. Like steamed fish, light, delicious, and the practice is relatively simple. It's a festival, so it's like a peacock. It's good-looking and delicious. "

Production steps:

Step 1: prepare the materials

Step 2: remove the internal organs and scales of the fish, cut into sections from the back of the fish, and do not cut off the abdomen

Step 3: marinate the fish with salt, cooking wine, onion, ginger, pepper and soy sauce for 15 minutes

Step 4: set the plate, steam in the steamer, boil the water and steam for 10 minutes

Step 5: remove the ginger and steam the fish

Step 6: heat up the wok, add oil and boil to 80% heat, pour into the steamed fish and decorate with scallion

Materials required:

White fish: 500g

Scallion: small amount

Coriander: one

Scallion: small amount

Ginger: right amount

Edible oil: right amount

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Steamed fish and soy sauce: right amount

Soy sauce: moderate

Note: 1, fish can choose less fishbone fish, this time I use Taihu Lake white fish. 2, fish do not cut a little thin, convenient plate

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Kong Que Kai Ping Yu