【taizhou】peacock Fish

Name: 【taizhou】peacock Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Bream; Some ginger; Some garlic; Some green pepper; Some Red pepper; Some carrot; Some very light blue; Some salt; Some Cooking Wine; Some pepper; Some Steamed Fish Soy Sauce

by Fresh water bamboo

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This dish is learned from the prawns in Meitianli. It is steamed fish with high appearance. It is a good banquet dish. It is nutritious and does not have to worry about high calories. Ordinary fish, slightly changed the shape of the knife and recessed, it looks more pleasing to the eye, and it is more convenient to eat. I got a high score at the family gathering tonight. I laughed and said whether this dish was eaten or watched."

【taizhou】peacock Fish

1. Remove the scales and fins of the bream, cut off the head, remove the internal organs, wash and drain

2. Cut the fish into small slices evenly. Be careful not to cut off the belly of the fish. The knife should be as deep as possible to make it easier to set the plate.

3. Marinate with ginger, cooking wine, salt, pepper, and a little oil for 30 minutes to taste

4. Prepare the ginger and carrot slices during the marinating process, cut them into diamond shapes, overlap them, and wait to decorate the peacock tail

5. Place a circle of ginger slices around the plate

6. The marinated fish is evenly laid out on the plate, the heads are arranged, and the tails are cut into sections and placed next to the heads. Garnish with slices of ginger and carrot, green and red peppers are also cut into small diamond shapes and placed on top.

7. Put ginger and green onion, boil water and steam for 6 minutes, then steam for 5 minutes, open the lid

8. Pour a little steamed fish soy sauce, put another oil in the pot to heat, pour the hot oil on the ginger and garlic, remove the ginger and garlic when eating, and put on the coriander