How to make peacock fish

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How to cook peacock fish

  • Illustration of how to make peacock fish with open tail 1

    1. Remove the head and tail of the washed Wuchang fish (do not throw it away before using it)

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    2.Cut off the fins except the head, and cut the fish body into a uniform thickness of about 0.8 cm. The abdomen cannot be cut off, and a few connections can be made to create a good-looking fish shape.

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    3.Add onion slices, ginger slices, cooking wine and a small amount of salt, and marinate for about 5 minutes.

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    4.Cut the pepper rings and set aside

  • Illustration of how to make peacock fish with open tail 5< p>5.Cut green onions and set aside

  • Peacock Fish Illustration of how to do it 6

    6.Cut red pepper shreds for decoration

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    7. Soak green onion and red pepper shreds in water to remove spiciness.

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    8. Arrange the marinated fish in a peacock shape, sprinkle with a small amount of starch (so that it is steamed The fish is smooth and tender and retains water)

  • Illustration of how to make peacock fish with its tail open 9

    9. Steam the fish in the pot for about six minutes

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    10 .Take out the fish plate, discard the ginger and green onion from the fish, pour out the water at the bottom of the plate, and garnish the guppy with green onion shreds, red pepper shreds and pepper rings as shown.

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    11. Heat high-temperature cooking oil (about 160 degrees, the oil will emit white smoke), use Spoon the oil onto the shredded green onion and red pepper and the fish.

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    12. Pour an appropriate amount of steamed fish and black bean sauce along the edge of the plate.

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    13.Live together. Serve, take photos, and eat!