Peacock Fish
1.
Prepare the ingredients in the picture, a piece of Wuchang fish, green onions, ginger, green and red peppers, Yangjiang lobster sauce, steamed fish soy sauce
2.
After the fish is cleaned, it is processed with a knife, the head and tail are cut off, and then the fish body is sliced into thin slices. Do not cut off the abdomen
3.
Take a clean basin, put the cut fish fillets on a plate, sprinkle a little salt, pepper, cooking wine and ginger slices and marinate for 15 minutes
4.
Other materials are processed as shown in the picture, cut green onion into shreds, shredded green onion, shredded ginger, cut green and red pepper into circles, rinsed tempeh
5.
Take a clean large plate and place ginger slices on the side near the bottom
6.
Place the marinated fish fillets evenly on top of the ginger slices, and then place the fish heads. This picture shows that the cut surface of each piece of fish is very flat. It is better to cut with a knife when the knife is sharp.
7.
Then put the tempeh and green and red peppers evenly on the fish fillets, and spread a layer of shredded ginger
8.
Put the plate in a pot of boiling water and cover, steam for three minutes on high heat and then steam for two minutes on low heat. This is already steamed.
9.
Take out the steamed fish dish to remove the ginger and green onion from the fish, pour the soup inside, and evenly pour two spoons of steamed fish soy sauce on the fish fillets, sprinkle with green onion. Heat the oil until it smokes over the fish fillets
10.
For the finished picture, put some shredded green onions on the fish head and fillets after drizzling hot oil.
Tips:
1. The fish fillets are best to be marinated in advance, so that the taste will be better after steaming, you can add a little pepper
2. Because the fish fillets are very thin, the steaming time should not be too long, just five minutes
3. As for what ingredients are used for decoration, it depends on personal preference. Green and red refers to the sky peppers can be steamed with fish, and the raw ones are better in color.
4. When slicing, the knife is required to be sharp down to cut with one knife, so that the cut surface is smooth.
