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1. Prepare a bream and clean it. The fish is killed when you buy it. All the bones, blood and black skin in the belly of the fish need to be cleaned.
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2. Go to the head, go to the tail
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3. Cut off the fins on the back with scissors
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4. Start to change the knife, take a finger width apart, cut the edge of the knife to shape it
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5. After setting the shape, cut along the back. Be careful not to cut off the abdomen. You can use scissors to cut the place where the back is not cut.
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6. Put in a bowl, add green onion, ginger slices, salt, cooking wine, pinch evenly, marinate for 10 minutes
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7. After marinating, put it in a plate, put it into shape, and cover the surface with sliced ginger and green onion
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8. The surface is coated with oil to lock the umami taste, and at the same time to keep the moisture of the fish after steaming
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9. Boil water and steam in a pot, steam for 6-8 minutes on high heat, turn off the heat and simmer for 30 seconds to serve
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10. When steaming the fish, cut green onions and carrots and soak in cold water for two minutes
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11. Slice the millet banana straight, and slice the green peppers diagonally
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12. The back part of the fish is decorated with green chili, the lower part is millet pepper, the abdomen is covered with shredded green onion and carrot, and the fish mouth is placed with a millet pepper. This decoration can be used at will
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13. Pour 4 tablespoons of steamed fish soy sauce
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14. Heat the oil in the pot and pour it over to stimulate the aroma, and then pour the remaining steamed fish soy sauce
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15. A delicious and beautiful peacock fish is ready
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Tips:When you can use sliced Wuchang fish with few spines, pay attention to safety
