Name: Peacock Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Wuchang fish; 1 piece Hangjiao; a little shallot; Some garlic; Some Salad oil; a little salt; 1 carrot; 1 piece Little Red Pepper; a little ginger; Some Fish sauce; Some Cooking Wine

Peacock Fish

by Xu Xu Ji

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

The bell of the new year is getting closer, and everything has a new beginning, a beautiful and splendid beginning! The east is dawn, the first ray of sunlight is shining in through the window, fingers turning over the folds of time, and my heart is full of longing for the new year. Looking forward to the new year, perhaps not to have a new year, but to have a new self.

In the new year, I hope that life will treat you favorably. There is always sunshine that will fill your life, love will bloom, career will bloom, life will bloom... "Finally", we must always go forward bravely, and everything will develop in a better direction.

Making a beautiful peacock fish is perhaps the best gift to welcome the New Year. At the moment when the pot is up, the peacock fish is looming under the mist rising, and the fish flesh is white like a cloud, and the screen is like a group of flowers competing for beauty and beauty. The aroma arouses the taste buds, and people can't help but taste the fresh and tender fish that melts in the mouth, looking for a hint of hotness in the shredded meat. There is always a taste that can touch the long-lost emotions deep in my heart. It shines through every ordinary daily life, blooms in time, and blooms in the New Year.

The opening of the peacock is the most beautiful bloom. I wish everyone a new year, full bloom and perfect bloom."

Peacock Fish

1. Material preparation

2. After removing the scales of Wuchang fish, cut off the head and tail, remove the internal organs, and cut off the fins.

3. Cut into slices of about 7, 8 mm, the fish belly is connected.

4. The fish fillets are marinated in shredded ginger, green onion, garlic slices, salt, small red pepper slices and cooking wine.

5. Stir evenly and marinate for 30 minutes.

6. Remove the marinade.

7. Put the head and body of the fish into a peacock feather shape.

8. Arrange diamond-shaped ginger slices and carrot slices, and decorate with green and red pepper rings.

9. After the water is boiled, steam in a pot on high heat for 5 minutes, stop the fire and simmer for 2 minutes, then take out.

10. Drizzle with fish sauce and hot oil, and serve deliciously.

Tips:
Peacock Kaiping fish is a very famous New Year dish. Eating fish in the New Year has the meaning of "surplus every year". With the shape of "Peacock Kaiping", it also has a festive and peaceful kindness.
When cutting fish, do not cut off the belly of the fish, keep it connected. Ginger has the effects of reducing the adverse effects and relieving vomiting, resolving phlegm and relieving cough, and relieving the appearance of cold. When pickling and steaming, adding some ginger is not only good for the body, but also can remove fishy and improve freshness.