Peacock Fish
1.
Clean up the perch, remove the head and tail, and cut into the shape shown in the figure (be careful not to cut off the belly part).
2.
Put the processed fish into a container, add half of all the seasonings and green onion, ginger, garlic, and marinate for more than half an hour.
3.
Put green onions and ginger on the plate (the ginger at home is gone).
4.
Put the fish on the picture above, and put the head on it.
5.
Add appropriate amount of water to the pot, place the plate on the steamer, turn to medium heat for 5 minutes after the high heat is boiled.
6.
Put the remaining half of the seasoning in a bowl and mix well. If there is enough space, you can make it in advance and put it in the steamer for steaming.
7.
Don't turn off the heat after 5 minutes, pour the seasoning sauce, and steam for another 5 minutes.
8.
After 5 minutes, turn off the heat, place the wolfberry and green onion in the corresponding position, and steam for 2 minutes. (Just put it in the pot and use the remaining temperature to steam)
9.
Start another pot, add half a bowl of oil to the pot, add the green onion, ginger, garlic and pepper star anise when it is 80% boiling, turn off the heat after half a minute.
10.
Spread the oil evenly on the fish while it is hot.
11.
Delicious.
12.
The appearance is also good.
Tips:
1. The medlar and shallots on the fish can be replaced with green and red peppers, because my mother-in-law cannot eat spicy for the time being, I use these two instead. 2. Try to choose a large and deep plate. My plate is a bit shallow and the soup is sprinkled a bit. 3. Do not steam the fish for too long, otherwise it will not be tender.
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