Peacock Fish

Peacock Fish

by Liu Dahua 266

4.8 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

This peacock fish has always been a dish that I wanted to make. My mother-in-law had surgery some time ago and heard that the sea bass helped the wound heal, so this peacock fish was born.

Ingredients

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).

Peacock Fish recipe

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.

Peacock Fish recipe

3. Put green onions and ginger on the plate (the ginger at home is gone).

Peacock Fish recipe

4. Put the fish on the picture above, and put the head on it.

Peacock Fish recipe

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.

Peacock Fish recipe

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.

Peacock Fish recipe

7. Don't turn off the heat after 5 minutes, pour the seasoning sauce, and steam for another 5 minutes.

Peacock Fish recipe

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)

Peacock Fish recipe

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.

Peacock Fish recipe

10. Spread the oil evenly on the fish while it is hot.

Peacock Fish recipe

11. Delicious.

Peacock Fish recipe

12. The appearance is also good.

Peacock Fish recipe

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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