1. Shredded chives
2. Chopped ginger into a bowl
3. Add shredded green onions and soak in cold water for 20 minutes
4. Wuchang fish is scaled, guts removed, cleaned, head and tail are cut off
5. Use a pair of chopsticks to hold the fish viscera, rotate it and pull it out to remove the viscera, and then wash it
6. Cut the strips evenly from the abdomen to the back, making sure that the abdomen is continuously connected
7. In addition, shred green onion and shred ginger
8. Sprinkle the cut fish with white pepper powder, cooking wine and soaked green onion and ginger water and marinate for 15 minutes to remove fishy
9. Take out the core of the carrot with a corer
10. Sliced
11. Spread green onion and ginger slices on the bottom of the plate, place the cut fish sticks in one direction, and place them in the shape of a peacock.
12. Decorated with carrot and green onion ginger
13. Steam in a pot on the water for 8 minutes, turn off the heat without removing the lid, and simmer for another 1 minute
14. After the fish is out of the pot, pour out the steamed water from the plate, put the soaked green onions, and decorate with green beans and pour the steamed fish soy sauce.
15. Add edible oil and pepper to the pot and heat until the pepper turns purple. Do not remove it, and pour hot oil on the fish
16. Ready to serve
Tips:1: The steaming time of fish should be increased or decreased according to the size.
2: The fish should not be too big, my fish weighs 1.3 catties.
3: When cutting fish, the interval should not be too large, not more than a finger width. If it is too thick, the number of "screens" will be small, it will not be beautiful, and the whole shape will not be displayed. Don't cut the belly when handling the fish.
