Name: Steamed Peacock Kaiping Fish
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 750g Bream; 10ml oil; 1 piece green pepper; 1/2 root carrot; 5ml Cooking Wine; 10ml Steamed Fish Soy Sauce; 1 large piece ginger; 3g salt; 5g pepper; 1 piece Red chili

Steamed Peacock Kaiping Fish

by Brilliant Mom A

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

New Year's Eve is coming. Fish is indispensable for this New Year's Eve dinner. Buy a Wuchang fish, steam it, put on a sculpt, and the peacock will be on the screen. Every year, more than a year, good luck! With this dish, I wish you all a happy new year and all the best! The dishes are simple and convenient to make, and the fish is extremely delicious. It is a big dish for banquets. It is more convenient to make in a steaming oven, and the time is short. Steaming can best maintain the nutrition and original taste of the ingredients. Everyone will love it.
Wuchang fish is rich in vitamin A, vitamin B1, vitamin B2, niacin, vitamin C, vitamin E, protein, fat, cholesterol, calcium, magnesium, copper, phosphorus, iron, zinc, sodium, selenium, etc.
The nutritional value of bream is very high. It is rich in high-quality protein, unsaturated fatty acid, vitamin D and other substances, which has a high nutritional value. In addition, bream also contains a lot of phosphorus and niacin, which can nourish the brain and soften blood vessels.

Steamed Peacock Kaiping Fish

1. Wash the fish, cut off the fish head, remove the inner black film and fishy tendons on the two sides of the fish, and cut evenly from the abdomen to the back with a fast knife. Spread the right amount of salt and cooking wine on both sides of the fish, and put some salt and cooking wine on the inside of the fish.

2. Be careful not to cut off the belly of the fish, marinate it with shredded ginger, salt, pepper, steamed fish soy sauce and cooking oil for ten minutes. Shred the ginger and spread on the bottom of the plate. The fish bodies are placed on the plate one by one, in the shape of a peacock, and the fish head is placed in the middle.

3. .Preheat the steaming oven to 250 degrees for ten minutes, and put the marinated fish in the steaming oven.

4. Press the pure steaming function key for 20 minutes.

5. Simmer for another 2 minutes, commonly known as "xu steaming".

6. Slice the carrots, cut the red and green peppers into small cubes, place them on the fish, and pour the steamed fish soy sauce.

7. Set up a frying pan and pour hot oil on the fish.

8. Finally, you can put coriander or pepper leaves on it and serve.

Tips:
The fish is relatively large, so you can extend the steaming time appropriately. Generally, you should design the steaming time according to your own steaming oven or the size of the fish.
Finally, you can put green onions or coriander at will.