Steamed peacock bream(qing zheng kong que bian yu )

Steamed peacock bream

Introduction:

"I went to the market in the morning and saw a long lost bream. I didn't hesitate to buy one. I miss my mother's cooking skills very much. My mother's cooking is delicious, and we sweep it every time. Unfortunately, I only learned fur I'm so sorry. "

Production steps:

Step 1: clean the bream inside and outside, and drain the water at the same time

Step 2: prepare ingredients: ginger, garlic, pepper

Step 3: cut the body of the bream into equal segments connected with the belly, cut it according to the size of the fish, and cut off the head and tail of the fish

Step 4: put the cut fish on the plate, sprinkle a little salt, marinate for a while, sprinkle shredded ginger, garlic and red pepper on the fish

Step 5: put the peacock fish into the steamer

Step 6: cover the transparent glass lid and steam for 8-12 minutes, not too long

Step 7: steam until about 10 minutes, observe whether the fish changes color, prepare to turn off the fire, and take it out after 3 minutes

Eighth step: steamed peacock bream, and then heat the cooking oil. After a small amount of water is boiled, add water and starch, and baijiu.

Materials required:

Bream: one

Jiang: two

Garlic: right amount

Pepper: 2

Salt: right amount

Soy sauce: right amount

Baijiu: moderate amount

Note: 1, salt to the right amount, because it is steamed, highlight the fresh beauty of the fish. 2, to the lake powder into thin euryale, not too much

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Qing Zheng Kong Que Bian Yu