1. Wash the fish and cut off the head and tail. The body of the fish is cut from the back. The belly is not cut with a knife. The number of slices I cut is a bit less. Next time I cut thinner, I can spread a few more slices to spread the peacock feathers. More this picture I found on the Internet when I did it No photos in front
2. After cutting, add salt and white wine and evenly spread the fish body and marinate for about 10 minutes. Put some ginger on the bottom of the plate, stuff the tail and internal organs of the fish under the fish, and put the ginger slices on the peacock feathers. The plate is too small, and there is nothing to put on the side of the fish. Shredded ginger and green onion
3. Put the steamer on the steamer for 3 minutes, add the seafood soy sauce, and steam for another minute. Turn off the heat, open the lid, add coriander, and suffocate for 2 minutes.
4. It's easy to complete, beautiful and delicious, doesn't it look like a big peacock?
Tips:I have to have a big plate to make this. I can't put the steamer in it, and I can't put it in. The sides are crushed...
Next time, I should get a small brush to coat the seafood soy sauce and oil on the fish, but it’s okay to eat it with the soup.
Don't forget to soak ginger and red pepper in the soup when you eat. They are not only very flavorful for decoration.
