Peacock Fish (detailed Version)
1.
Remove the internal organs, scales, and clean the Wuchang fish. Cut along the back with a knife and cut into even small pieces. Be careful not to cut off the belly. Keep the links as few as possible. Sprinkle with the right amount of salt as shown in the figure, and marinate with a tablespoon of cooking wine for half an hour.
2.
Use a larger plate and cover the bottom of the plate with shredded green onions and shredded ginger
3.
Put the fish body with the head and tail removed from one end into a peacock open screen
4.
The fish’s body is also sprinkled with green onion and ginger
5.
Put a washed cherry tomato in the mouth of the fish, boil water in the steamer, put the water in the fish and steam it on medium heat for 8 minutes, do not lift the lid, and steam it for 2 minutes.
6.
After the steamed fish, remove the shredded green onion and ginger, and discard the whole water. Place the millet peppers on the fish back and forth, decorate the sides of the plate with carrots, and decorate the bones of the fish with ham
7.
Heat the oil in the pot, add the chopped green onion, star anise, and Chinese pepper to fragrant, filter out the chopped green onion, star anise, and pepper and pour the oil evenly on the fish. Mix the steamed fish soy sauce, light soy sauce, and sesame oil evenly on the fish. Come and taste the delicious peacock fish.
Tips:
1. Wuchang fish should not be too big, you can eat it all at once. 2. When cutting fish, try to connect as few as possible but don't cut it off. 3. Don't rush to open the lid when steaming for eight minutes, and steam for another two minutes. 4. Try to pour the sauce evenly on the fish for better taste.
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