Peacock fish(kong que kai ping yu )

Peacock fish

Introduction:

"I often make bream, but I haven't made peacock Kaiping fish. Today, my husband bought another bream and bravely made peacock Kaiping fish. It's not bad!"

Production steps:

Step 1: remove the gills, scales and wash the bream

Step 2: chop the head and tail of the fish, remove the belly and wash

Step 3: cut from the back of the fish, cut off the middle back, cut off the belly, slice the tail, marinate with salt, cooking wine and pepper for 10 minutes

Step 4: Sprinkle shredded ginger on the platter.

Step 5: put the fish on the table, evenly fan the fillets and put the head in the middle. Fish tail on both sides, add some cooking wine.

Step 6: bring the water to a boil, put down the fish plate and steam for 2 minutes.

Step 7: remove the water from the steamed fish plate

Step 8: sprinkle some chopped peppers, steam for 7 minutes, and then suffocate for 2 minutes

Step 9: Sprinkle with scallions.

Step 10: drizzle with steamed fish and soy sauce

Step 11: pour hot oil on it

Materials required:

Bream: 1

Garlic flavor chopped pepper: appropriate amount

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Scallion: right amount

Ginger: right amount

Steamed fish soy sauce: right amount

Oil: right amount

Pepper: right amount

Wolfberry: right amount

Note: 1. The time of steaming the fish depends on the size of the fish. 2. Steam the fish after boiling.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Kong Que Kai Ping Yu