A slightly changed steamed fish: Peacock Kaiping fish(yi ru si fang jie ri yan ke cai shao wei gai bian de qing zheng yu kong que kai ping yu )

A slightly changed steamed fish: Peacock Kaiping fish

Introduction:

"I like steamed fish very much. It's nutritious and I don't have to worry about high calorie. It is suitable for both children and old people. As a banquet dish, steamed fish is always a good one. As long as you change the knife a little, a delicious fish can be served. Although it's still steamed fish, it has changed its shape, which is more pleasing to the eye and more convenient to eat. As a festival banquet, it will make relatives and friends very happy. You pay attention to your relatives and friends. "

Production steps:

Step 1: remove the scales of Wuchang fish, clean and reserve.

Step 2: clean the steamed fish and side dishes.

Step 3: remove the head and tail of Wuchang fish, then cut it into pieces and connect the belly part.

Step 4: add a little ginger, Huadiao wine or cooking wine, a little salt, steamed fish and soy sauce or soy sauce to marinate for about 10 minutes.

Step 5: then cut the carrot, ginger and cucumber into diamond slices, and cut the green and red pepper into small segments. Cut some shredded ginger and onion. Then drop a little oil, it will be more tender and smooth, to avoid meat aging.

Step 6: spread some shredded green onion and ginger on the ground of the plate, then put in the pickled fish, gradually arrange them into peacock plume, and put on the diamond slices and green red pepper.

Step 7: steam for about 4 minutes, simmer for 1 minute, remove the scallion, place the scallion, pour the steamed fish soy sauce or deep fried soy sauce on the fish, and then pour hot oil on the shredded scallion.

Step 8: delicious and good-looking Yiru homemade peacock Kaiping fish is ready!

Materials required:

Bream: one

Fresh ginger: one piece

Qinghong Chaotian pepper: two or three

Scallion: half a piece

Cucumber: a little bit

Carrot: a section

Shaojiu: two teaspoons

Salt: right amount

Pepper: a little

Steamed fish and soy sauce: 3 teaspoons

Water: a little

Vegetable oil: a little

Note: 1, fish choose some flat Wuchang fish, of course, you can also choose their own favorite for steamed other bream. 2. Just a little salt is enough for curing. 3. Because the fillets are thin, they are almost cooked in four minutes. 4. Drop in oil to lock in moisture and make it tender. 5. Burn some oil to taste better. Of course, you can omit this step. 6. As for my cucumber and carrot decorations, they are made entirely from local materials. You can also set the dishes as you like. 7. As for the pendulum, you can place it as you like. Green and red peppers can also be steamed, good to put, better to see some.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yi Ru Si Fang Jie Ri Yan Ke Cai Shao Wei Gai Bian De Qing Zheng Yu Kong Que Kai Ping Yu