Peacock
1.
Go to the market for fresh fish, remove the scales and cut the fins. (This market only has this kind of fish with a relatively flat body). Cut off the fish head, remove the gills, and wash for later use. Take out the innards of the fish belly from the incision of the fish head and wash the fish for later use.
2.
Cut the green onion and spread the shredded ginger on the plate. Cut the fish from the back of the fish to the belly, taking care not to cut off the belly, each piece is about 0.5-1cm. Sprinkle with salt, sprinkle with cooking wine, and marinate well for 15 to 20 minutes. The process of marinating the fish can begin to adjust the juice, a little pepper, a little sugar, a suitable amount of steamed fish soy sauce and stir until melted.
3.
Marinate the fish and place the fish on top of the scallion and ginger section in the form of an open screen.
4.
Place green onion and ginger segments on the fish.
5.
Put the fish in the pot and start steaming for 7 to 8 minutes. Turn off the heat and leave the lid to simmer for 2 to 3 minutes.
6.
After steaming, pour out the soup in the dish, and drizzle with the juice.
7.
Pour an appropriate amount of cooking oil into the pan and heat it until it smokes, spoon it up and pour it on the fish. Finally, add embellishments and finish.
Tips:
The fish should be flat and wide. After steaming, you don't need to open the lid and simmer for two or three minutes before opening the lid, it will be more delicious.
