【yiru Private House Festive Banquet Dishes】slightly Changed Steamed Fish---peacock Kaiping Fish

Name: 【yiru Private House Festive Banquet Dishes】slightly Changed Steamed Fish---peacock Kaiping Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Bream; piece Fresh ginger; 2 or three Green Red Chaotian Pepper; 1/2 a piece shallot; A short paragraph Cucumber; A paragraph carrot; 2 spoons Shao wine; Some salt; a little pepper; 3 spoons Steamed Fish Soy Sauce; a little water; a little Vegetable oil

by Green angel

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I like to eat steamed fish. It is nutritious and does not have to worry about high calories. It is suitable for both children and the elderly. As a banquet dish, steamed fish has always been a good banquet dish. Just slightly change the knife and set the plate, and a stunning and delicious fish can be served on the table. Although it is still steamed fish, it has changed its shape to make it more pleasing to the eye and more convenient to eat. As a festive banquet dish, it will surely make relatives and friends very happy. You value your relatives and friends. "

【yiru Private House Festive Banquet Dishes】slightly Changed Steamed Fish---peacock Kaiping Fish

1. Remove the scales and clean the Wuchang fish for later use.

【yiru Private House Festive Banquet Dishes】slightly Changed Steamed Fish---peacock Kaiping Fish recipe

2. Clean steamed fish with side dishes.

3. Remove the Wuchang fish from the head and tail, and then cut into slices from the left and right sides of the office to connect the belly part.

4. Then add a little ginger, Huadiao wine or cooking wine, a little salt, steamed fish soy sauce or light soy sauce and marinate for about 10 minutes.

5. Then cut the carrot, ginger, and cucumber into diamond-shaped slices, and cut the green and red pepper into small pieces. Cut some shredded ginger and green onion. Then add a little oil, which will make the meat more tender and smooth and prevent the meat from getting old.

6. Then spread some shredded green onion and ginger on the bottom of the plate, then put in the marinated fish, and gradually arrange them into peacock feathers, and put the cut diamond slices and green and red peppers on top.

7. Then put the pot on the medium heat and steam for about 4 minutes, stop the fire and simmer for one minute. When it meets, remove the scallion on the top, put the scallion on the steamed fish soy sauce or deep-fried light soy sauce on the fish, and then heat it up. Pour oil on the green onions.

8. The delicious and beautiful Yiru homemade [Peacock Kaiping Fish] is ready!

Tips:
1. Choose the flat Wuchang fish for the fish. Of course, you can also choose other bream that you like and suitable for steaming.

2. Just a little bit of salt is enough for marinating.

3. Since the fish fillets are relatively thin, they will be cooked in about four minutes.

4. The oil is dripped to lock in the moisture and taste more tender.

5. Burn some oil to taste better, of course you can omit this step.

6. As for the decoration of cucumbers and carrots, I use all the ingredients on the spot, you can also arrange the plate as you like.

7. As for the display, you can place it as you like. Green and red peppers can also be steamed and placed to make them look better.