Peacock fish(kong que kai ping yu )

Peacock fish

Introduction:

"On the day of making fish, Zitong was also at my home. Mi Ma was busy in the kitchen, and nano was excited. She came to have a look at it for a while, and then ran to report to Zitong and Zhaotong. After the fish steamed out, MI Ma was busy taking photos, and Zitong also came. Nano pulled Zitong and said," Zitong, do you think the fish is delicious? Is it delicious? " Zitong is smaller than nano and has a bad appetite. After listening to it, he did not answer. In a hurry, nano asked, "do you think the fish is delicious? Do you think it's delicious?" Zi Tong still didn't answer, but he said, "this fish looks delicious. I want to eat it too much. Mom, when can you finish shooting?" Hehe, it's the same fish. If you change the shape, you'll have an appetite. "

Production steps:

Step 1: material drawing.

Step 2: cut the scallion into sections, slice the ginger and lay it on the bottom of the plate.

Step 3: remove the head and tail of the clean fish, cut it from the back, and keep the abdomen connected..

Step 4: marinate the fish in a bowl with pepper, soy sauce, salt and cooking wine for a while

Step 5: put the salted fish on the plate.

Step 6: shred green onion and ginger, put them on the fish and steam them with soy sauce.

Step 7: put the plate on the water tray, steam it for eight minutes over high heat, and steam it for two minutes.

Step 8: after boiling, remove the shredded green onion and ginger, pour the steamed fish and soy sauce again, heat up the cooking oil and pour it on the steamed fish, then garnish with medlar and scallion, and serve.

Materials required:

Pomfret: moderate

Ginger: right amount

Scallion: right amount

Wolfberry: right amount

Soy sauce: moderate

Steamed fish soy sauce: right amount

Pepper: right amount

Cooking wine: moderate

Cooking oil: proper amount

Salt: right amount

Note: after changing the fish knife, marinate it a little, steam it out and it will taste better. Using onion and ginger to pad the bottom is also convenient for steam circulation. Steamed fish and soy sauce in two times, the taste is more strong. It's better not to omit hot oil. It's more delicious.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Kong Que Kai Ping Yu