Peacock Kaiping Fish-very Beautiful Banquet Dishes
1.
The raw material diagram is shown in the figure
2.
The head and tail of the bream are removed, the middle back is cut off, and the belly is constant.
3.
The cut bream and head and tail are marinated in shredded ginger, salt, pepper and steamed fish soy sauce and cooking oil for ten minutes.
4.
The cut back of the fish is arranged in a flower shape along the natural direction, and the ham and ginger slices are inserted in the interval. The fish head is placed, and the fish tail is cut into sections and placed next to the fish head.
5.
Cut the ham and ginger into a diamond shape to prepare the peacock tail, and cut the green and red pepper into circles. Shred ginger.
6.
Steam in a pot on the water for six minutes, turn off the heat and simmer without removing the lid for four minutes. Just decorate it. Those who like to splash hot oil can also splash it.
Tips:
1. This fish is actually steamed fish, but it has a concave shape.
2. The focus of modeling is to cut fish. The trick for cutting fish is: Lay the fish flat, first draw the points to be cut on the fish with a knife, and evenly. Use a big knife to press the drawn fish down hard. The bones are not easy for the girl to cut, so put the knife and wait for heavy objects with a hammer. Once you hit it, it will break. If it is down, it will be easier to cut the meat. Remember it!
3. Cut the fish. The belly of the fish can't be broken, but it should be deeper to make the plate better. Just look at my picture carefully.
4. Ordinary fish is steamed for eight minutes without cutting, this one only takes six minutes.
5. As for decoration, you can learn from me or use your own creativity! －－Because I made this fish temporarily considering the need to do so, I was not ready~ so the decoration is simpler. It just so happens that my house has ham, and I want to trim the lotus today, so I used green beans as a decoration.
