Peacock Fish
by Sister Xiaomang
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. The main and auxiliary materials are cleaned and peeled separately, as shown in the figure.
2. Change the knife to the side-mouth fish, first remove the head and tail, and cut with the knife from the back of the fish to the belly of the fish, leaving about 1 cm in the belly of the fish without cutting. Spread a small amount of salt and light soy sauce, steamed fish soy sauce, and pepper, and marinate for a quarter of an hour.
3. Lay the various auxiliary materials for changing the image on the fish in layers, as shown in the figure. Boil hot water in a steamer and steam for 10-15 minutes.
4. Place two kinds of chili rings for garnish.
5. Heat oil in a wok and pour over the fish.
