Peacock fish(kong que kai ping yu )

Peacock fish

Introduction:

"According to Lao Yang's diary, I made this plate of peacock fish. It's very beautiful, but the photos make me take a little bit worse. That's why I'm not good at learning! Hee hee

Production steps:

Step 1: prepare the ingredients.

Step 2: remove the head and tail of the bream, cut off the middle back and cut it into equal parts. Pay attention not to break the belly. Cut the bream and head and tail, put them into the basin, marinate them with ginger, salt, pepper, steamed fish, soy sauce and cooking oil for 10 minutes.

Step 3: cut the ham and ginger slices into diamond shapes.

Step 4: cut green pepper and red pepper into rings.

Step 5: put the fish into the large plate, put it into a pattern along the natural direction, and insert the ham and ginger slices in the interval. The head of the fish is placed, and the tail section is placed next to the head. Steam in boiling water for six minutes. Turn off the heat and simmer for four minutes without opening the lid.

Step 6: decorate with green and red pepper.

Materials required:

Bream: one

Red pepper: right amount

Ham: moderate

Ginger: right amount

Scallion: right amount

Salt: one teaspoon

Pepper: 1 teaspoon

Steamed fish and soy sauce: 1 tbsp

Cooking oil: 1 tbsp

Precautions: 1. Put the fish flat first, draw a line on the fish with a small knife, press the line with a big knife, and cut down with force. It's hard to cut a bone. You can put a knife on it and smash it with a hammer. 2. Don't cut off the belly of the fish when cutting it, but cut it deep to make it easy to swing the plate. 3. Those who like to pour hot oil can also pour oil at the end. 

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Kong Que Kai Ping Yu