Peacock Fish
1.
One piece of Wuchang fish, remove the internal organs and clean it. For this dish, you can choose grass carp, carp, or sea bass. I suggest you choose Wuchang fish. The head of Wuchang fish is small and tender. The fish head and body can be cooked at the same time at the same time. The meat of the fish body is getting old or the fish head is not cooked, and the steamed plate has a better effect
2.
Remove the head and tail, do not discard the head and tail, save it for later use, the fish body is as shown in the figure, cut from the back of the fish, but do not cut it off.
3.
Cooking wine, light soy sauce, oyster sauce, white sugar, ginger slices, spread on the fish, spread evenly, marinate for half an hour to taste, if the time is tight, it can be directly steamed, because the thin slices of fish are easy to taste.
4.
Arrange the marinated fish on a plate, in a peacock shape. Steam in a pot, steam for three minutes after the water is boiled, and steam for two minutes on medium heat, not too long, pay attention to the color of the fish, the fish will become white when it is cooked, and the fish will become old after steaming for a long time. Chai’s, don’t underestimate this two-minute time. Sometimes, one minute longer and one minute less taste different.
5.
The steamed fish will produce a small amount of soup, don’t pour it out, then mix the right amount of light soy sauce with boiling water, and pour it on the fish. This dish does not require additional salt. Light soy sauce and oyster sauce are all salty Yes, put the sliced lettuce, cooked green beans, pepper segments, lettuce can be replaced with cucumber, or other prominent green rhizomes, pepper can be replaced with small tomatoes, goji berries, green beans can be replaced with peas
6.
Pour a spoonful of hot oil and sprinkle with chopped chives for garnish
7.
Finished product
8.
Finished product
9.
Finished product
