It’s about to celebrate the Chinese New Year. The last feast fish is the peacock open screen fish. It has a festive and peaceful intention, the steamed fish is delicious and smooth, and the original taste.
The practice of peacock-style fish
Chop ginger into a bowl
Add onion and add cold water to soak for 20 minutes
Flat fish descale, viscera, clean, cut off the head and tail;
Hold the fish offal with a pair of chopsticks and rotate to pull out to remove the offal and then wash it
Cut the strip evenly from the abdomen towards the back, making sure the abdomen is continuously connected
Shred green onions and shred ginger
Chop fish sprinkled with white pepper powder, cooking wine and soaked scallion and ginger water
Use carrot to remove core
Put onion and ginger slices on the bottom of the plate, arrange the cut fish strips in one direction, and put them into a peacock shape.
Decorate carrot and shallot ginger
Open the pot and steam for 8 minutes, turn off the heat without removing the lid, stew for another minute
After the fish comes out of the pan, pour off the steamed water from the plate, put the shredded green onion, decorate with green beans and pour the steamed fish sauce
Add cooking oil and peppercorns to the pan and heat until the peppercorns turn purple. Do not remove them. Add hot oil to the fish and serve. Finally, you get home cooking peacock-style fish.