Peacock fish(kong que kai ping yu )

Peacock fish

Introduction:

"No matter when, at everyone's table, there is always a fish. "Fish" and "Yu" are homonymous, more than one year, symbolizing good luck. All the eight major cuisines in China are inseparable from fish. In China's long and splendid food culture, fish dishes occupy a high position. Fish meat is fresh and delicious, with less fat. It is not only a delicacy on the table, but also a healthy and nutritious food suitable for all ages. This beautiful shape of "peacock Kaiping fish" is most suitable for making new year dishes to set off the festive atmosphere of the festival. Looking at the complexity, it's not difficult. Master a few production tips, let you immediately become a surprising cooking master

Production steps:

Step 1: remove the gills and scales of Wuchang fish, scrape off the black film inside the belly and clean it.

Step 2: wash the ginger and cut into pieces, slice and shred, cut the green onion into small cubes, cut a little peas, and cut the red pepper into small circles. Cut the peeled cucumber and carrot into diamond shape. Cut a small amount of carrot into thin strips.

Step 3: cut off the head and tail of the fish for use, and do not need the tail. Cut the fish body from the back and slice it evenly, usually to ensure that the belly of the fish is connected continuously. But sometimes for the convenience of setting and pickling, it can also be cut completely. (this section is full cut).

Step 4: marinate the fish with a little salt, proper cooking wine, soy sauce, rice vinegar, chicken essence, pepper, ginger slices and shredded pork for 15 minutes.

Step 5: spread appropriate amount of ginger slices and shredded green onion on the bottom of the plate.

Step 6: put the cut Wuchang Fish segment on the plate, put it in the shape of peacock open screen according to your own creativity, embed the fish head in the front, and sprinkle shredded ginger on the fish head. Use rhombic cucumber slices and carrot slices as the lining of peacock tail, put red pepper rings and peas on the fish body as the ornament, and carrot strips can be decorated in the fish mouth. (preliminary swing completed).

Step 7: add 1 / 3 water to the steamer and put on the steamer. After the water boils, put the plate into the steamer (remove the decorative carrot strips, red pepper and peas first).

Step 8: steam in boiling water for 6 minutes. Turn off the heat and keep steaming for 4 minutes. After steaming, sprinkle with chopped green onion and shredded ginger, and garnish with small red pepper rings and green peas.

Step 9: after out of the pot, you can heat up a little salad oil and pour it on the fish. Or, pour in some steamed fish soy sauce, without hot oil, it is tender and fragrant.

Materials required:

Wuchang fish: about one kilogram each

Scallion: half of it

Ginger: one piece

Little red pepper: a little

Shallot: take a few leaves

Cucumber: Half Root

Carrot: Half Root

Peas: a little

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Rice vinegar: right amount

Chicken essence: appropriate amount

Pepper: right amount

Steamed fish soy sauce: right amount

Note: Making Tips: 1, this is actually a steamed fish, remember to wait for the water to boil, and then on the pot steaming, high fire steam for 6 minutes, and then turn off the fire virtual steam for 4 minutes. 2. The width of the fish should be cut uniformly, not too thin or too thick. Only with a sharp knife can the fish be cut cleanly and neatly. 3. It's very important to marinate the fish before steaming. You should use cooking wine, soy sauce, vinegar, salt, chicken essence and pepper to marinate the fish thoroughly. 4. Cooking sauce is also very important. You can use Lee Kam Kee to steam fish soy sauce. If you don't steam fish soy sauce, you can also use soy sauce with vinegar or sugar to make a cooking sauce. Finally, pour hot oil over it. 5. Plate decoration, you can use local materials, to play their own creativity!

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Kong Que Kai Ping Yu