Peacock Fish
1.
Prepare the materials
2.
Remove the internal organs and scales of the fish. Cut into sections from the back of the fish. Do not cut off the abdomen.
3.
Marinate the cut fish with salt, cooking wine, green onion, ginger, pepper, light soy sauce for 15 minutes
4.
Set the plate, put it in the steamer and steam it, and steam for 10 minutes after the water is boiled.
5.
Take out the steamed fish, pour out the steamed water, remove the green onion and ginger, and pour in the steamed fish tempeh sauce
6.
Heat the wok, add oil and cook until 80% hot, pour it on the steamed fish, and garnish with chopped green onion
Tips:
1. You can choose fish with fewer bones, this time I used Taihu white fish
2. Don't cut the fish thinner, it's easy to put