Peacock fish(kong que kai ping yu )

Peacock fish

Introduction:

"When I saw some people selling Wuchang fish in the market, I bought one and steamed it. On the way back, I met my second elder brother and said," where is Wuchang fish in our place? It's called flat head. "So I went home to check it on the Internet. It should be bream. It can also be steamed. It tastes good. It's almost like Wuchang fish."

Production steps:

Step 1: wash the fish and cut off the head and tail of the fish. If I don't cut the belly of the back knife, I'll cut a few more pieces. Next time I cut a little thinner, I can spread more peacock feathers. I found this picture on the Internet. I didn't take it when I did it

Second step: cut the salt and Baijiu, evenly spread the fish, marinate 10 points or so, place some ginger thread, place the fish tail and viscera under the fish, then put the fish on the peacock's grain.

Step 3: steam in the steamer for 3 minutes, add seafood soy sauce, steam for 1 minute, turn off the heat, open the lid, add coriander, stuffy for 2 minutes, add shredded pepper, burn a spoonful of hot oil, pour in Millet pepper ring, and place on ginger slices

Step 4: simple, good-looking and delicious, like a big peacock

Materials required:

Bream: one

Coriander: a handful

Jiang: one piece

Onion: how many

Shredded chili: how many

Salt: two teaspoons

Soy sauce: 2 teaspoons

Note: you have to have a big plate to do this. I can't put the steamer in here. It's too small to put it in. The edge is shriveled... Next time, you should get a small brush to spread the seafood sauce and oil on the fish, but you can eat it with soup. Don't forget to soak the ginger and red pepper in the soup. They are not only used for decoration, but also for flavor

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Kong Que Kai Ping Yu