More Than Every Year-peacock Open-screen Bass

Name: More Than Every Year-peacock Open-screen Bass
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece sea bass; A tablespoon Lee Kum Kee Steamed Fish Soy Sauce; Some Cooking Wine; Some Wolfberry; Some ginger; Some salt; Some shallot; Some Vegetable oil

by Q Milk Tea Food Diary

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The entries for milk tea will be selected as the fourth "Year-by-Year" of group A dish production. Today, I presented a milk tea specialty-Peacock Kaiping Seabass. The fish is not only delicious, suitable for all ages, but also implies joyfulness, smooth sailing, full of gold and jade, year after year.
Therefore, it is an indispensable finale every year, and it is definitely the protagonist on the table. Such a heavyweight dish is very easy to make. Whether you are a skillful chef or a pretty lady with ten fingers, you can make a chef-like technique that will make everyone amazing peacock open sea bass. Come on~ Let's bring a splendid peacock fish to the festive table together~"

Ingredients

1 piece Sea Bass
A tablespoon Lee Kum Kee Steamed Fish Soy Sauce
Some Cooking Wine
Some Wolfberry
Some Ginger
Some Salt
Some Shallot
Some Vegetable Oil

More Than Every Year-peacock Open-screen Bass

1. Scrape the scales, remove gills, and internal organs of live fish.

More Than Every Year-peacock Open-screen Bass recipe

2. Cut off the head and tail of the fish. Cut the body part from the back to the abdomen. Do not cut off.

3. Shred the ginger, shred the green onion and put the fish in a container, pour in the cooking wine and a little salt, and marinate for half an hour.

4. Place the marinated fish in the peacock pose on the plate.

5. Steam in the steamer for 8 minutes (6 minutes for smaller fish is sufficient), turn off the heat for 2 minutes and then lift the lid to take out (this is virtual steaming) and discard the excess soup.

6. Put the oil in the pot to heat up, saute the scallions and ginger, take it out, and pour a tablespoon of Lee Kum Kee steamed fish soy sauce.

7. Finally, evenly pour the steamed fish soy sauce on the fish. The fish can be decorated with chopped green onion and soaked wolfberry.

Tips:
Steaming fish is the most important. Generally, the steaming time for a catty of fish is about six minutes, and it takes two minutes to steam.