1. We removed the fish head and tail of Jiang Tuan. Clean the fish maw. Cut a knife every 2 meters, and cut a bit deeper. But don't cut it off.
2. Use water, cooking wine, ginger slices and a little to remove the fishy smell, add some salt, etc. will be more delicious.
3. Put pickled peppers. Stir fry the Erjingtiao with oil.
4. Add ginger slices to the bottom of the plate. Spread some rapeseed oil on the fish and set it up. modeling. Put the fish head on the front.
5. Halal mushrooms are attached to the roots. Tear into thin strips. I wanted to use this radioactive pendulum from the head of the fish to make peacock feathers, but after steaming it did not have this effect.
6. Put white pepper powder in a boiling water steamer and steam for ten minutes.
7. Pour the steamed fish soy sauce and turn off the heat for five minutes.
8. Serve green and red peppers and celery leaves. Although it doesn't look like a peacock, the shape is quite cute. Hahaha
