1. Fish, mandarin fish is usually used more often. Try Hazi bream today. The baby's dad also said that steaming your bream is not tasty and tender. I thought to myself, it depends on who the bream meets. I might be lost when I meet you, but as tender when I meet me.
2. After the fish is killed, remove the head and tail, and start to cut slices about 1 cm along the back, keeping the belly 1 cm connected. I have little strength, and I can’t cut it every time I cut to the back of the fish. I use another kitchen knife as a hammer, so you can make up for it. The process of cutting and knocking. Dear friends, the knife must be fast, it's more uncomfortable to cut this with a blunt knife.
3. Cut off the head and tail and set aside.
4. Put ginger, green onion, peppercorns, and garlic cloves on the bottom of the plate.
5. Then add salt, pepper, vinegar, light soy sauce, and cooking wine to marinate all the fish pieces and heads for about 15 minutes;
6. When the pot is boiled on high heat, you can cut the carrots into diamonds, and slice the pickled peppers into rings, ready to be used as the tail of the "peacock"; place the marinated fish along the cut back and follow the natural direction. Flower type. Then place the cut carrots in the gaps. Set the fish head first, and then place the fish tail next to the fish head; my plate is too small and it’s crowded. Pickle pepper rings are placed in the blank spaces of the fish fillets. Put ginger shreds between the fish head and the fish body, and stuff the green onions inside the fish head.
7. After the water is boiled, put the fish in it and steam for 10 minutes. Don't take too long. Pay attention to the color of the fish. The fish will become white when it is cooked. If it is steamed for a long time, the fish will grow old. When you eat it, don’t underestimate this two-minute time. Sometimes, one more minute is less than one. The taste is very different in minutes.
8. Fish out of the pan.
9. Clean the pot, add salad oil, heat it up, pour in the steamed fish soy sauce, and the juice from the steamed fish just now, and stir fry. After making big bubbles, pour it on top of the steamed fish.
