[hunan] Chinese New Year Banquet-peacock Kaiping Fish

Name: [hunan] Chinese New Year Banquet-peacock Kaiping Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A fish; Some ginger; Some chopped green onion; 1 spoon Chop peppers; Some Chili powder; Some Soy sauce; 1 Red chili

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

Chinese people like to pay attention to the color of the head, and put a plate of fish on the New Year's Eve dinner table, which means that the family will be richer in the coming year. The fish on the New Year’s Eve dinner table must not be sloppy, it must be complete. It is more auspicious to have a head and a tail.
Today’s peacock fish is beautiful in appearance, and it’s easier to taste when chopped into small pieces. No matter it is the New Year's Eve dinner table, it is also very brilliant even for banquets. "

Ingredients

[hunan] Chinese New Year Banquet-peacock Kaiping Fish

1. One carp, remove the scales and chop off the head

[hunan] Chinese New Year Banquet-peacock Kaiping Fish recipe

2. Cut the fish from the abdomen, clean the internal organs, and chop the fish into small pieces connected to the abdomen

3. Sprinkle with salt and knead evenly

4. Put it on a plate and put it in the shape of a peacock tail

5. Put ginger slices in the fish cubes and marinate for about half an hour

6. Put it in a pot and steam it over high heat

7. Light soy sauce, oil, chili powder, chopped chili and mix thoroughly into a sauce

8. Stir-fry grated ginger in oil pan

9. Stir-fried red pepper

10. Pour in the prepared sauce and bring to a boil

11. Sprinkle with chopped green onion and serve

12. Just drizzle the sauce on the fish

13. Finished product

Tips:
1. Try to keep the fish slices consistent, and the finished product is more beautiful
2. Don't steam the fish for too long, just see the color of the fish, the shape will not be beautiful after steaming for too long.