Name: Peacock Fish
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Wuchang fish; 2 pcs Beauty pepper; 4 slices ginger; 5 garlic; 1 piece Two Vitex; 2 pcs Shallots; 20g Cooking Wine; 23g Vegetable oil; 5g White pepper; 30g Steamed Fish Soy Sauce; 1g Chicken Bouillon Powder; 8g starch; 5g salt; 15g Pixian Doubanjiang

Peacock Fish

by Samsuŋ❤

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

The Spring Festival is approaching, and I am very happy to receive the "Jia Le" seasoning. Thanks Food Jie, thank you "Jia Le"!
There are two greedy cats in the family. They were easy to deal with when they were young, what to do and what to eat. Now that I am old, I have my own ideas, and I can order food.
One day the two little cats saw the [Peacock Kaiping Fish] on the Internet and they insisted on yelling.
So I bought a fish and tried to make it. But the first time I did it, the knives at home were not strong enough, and the finished product was not good.
It will definitely not be possible to do what others do. Then make a simple version of "Peacock Fish".
This [Peacock Kaiping Fish] uses Knorr's steamed fish soy sauce, and the steamed fish is very delicious.

Peacock Fish

1. Prepare ingredients: Wuchang fish, steamed fish soy sauce, white pepper. Wash the Wuchang fish after it is cleaned.

2. Prepare the accessories: ginger slices, garlic, beauty pepper, two vitex, scallions, vegetable oil, cooking wine.

3. Divide the fish with a knife, remove the internal organs, and cut into strips, like a fan.

4. Stir in cooking wine, white pepper powder, and spread well.

5. Then add steamed fish soy sauce and spread evenly.

6. Shred 2 slices of old ginger, and cut 1 shallot into sections, and sprinkle on the fish.

7. Pour an appropriate amount of water into the steamer and add the steamed fish. Steam in a pot on cold water for 5-8 minutes, turn off the heat and simmer for a few minutes before cooking.

8. While steaming the fish, chop the ginger slices, garlic, two vitex, beauty pepper, and chopped green onion separately.

9. Heat oil in a pan, add Pixian bean paste and stir fry until fragrant;

10. Stir-fry minced ginger, minced garlic, minced Meiren pepper, and minced Erjingtiao until fragrant. You don't need to put all the two jingtiao and beauty peppers in, save some for decoration. Bring in an appropriate amount of water and bring to a boil.