Braised fish with peacock and pepper
In fact, this dish has been cooked by many gourmets. Anyway, it is my first time to do it, but I added some chopped peppers. The first reason is that I am afraid of fishy, and the second reason is that I like spicy food. My personal hobby is for reference only. However, the steamed fat and tender bream and the fragrance of chopped pepper leave a feeling of numbness, spicy, salty and sweet between the lips and teeth. It is really good. Moreover, it is low-fat and low calorie. It is the first choice for girls.Many seasonings contain salt, so be careful when adding salt
Step 1 . One fresh Wuchang fish, remove scales, gills, and intestines, wash thoroughly
Step 2 . Make a slit under the gill of the fish, gently touch it with your hand, find a fishy line, carefully pull it out, and do the same on the opposite side
Step 3 . Coat the fish with salt and marinate for a while
Step 4 . Then add some salt and some Sichuan pepper powder to continue marinating the fish body
Step 5 . Marinate for more than half an hour
Step 6 . Chop off the head and tail of the fish, make a middle incision, but do not cut it and leave the section near the belly of the fish
Step 7 . Cut the fish code disc
Step 8 . Spread ginger slices on top
Step 9 . Spread chopped chili sauce, chopped green Hangzhou pepper rings, and shredded scallions on top, then pour chopped chili sauce, beer, and a delicious taste on top
Step 10 . Put on the pot, heat up for 6-7 minutes, turn off the heat, and let it simmer for another two minutes
Step 11 . Uncover the lid of the pot, the aroma is overwhelming
Step 12 . Remove the steamed scallion shreds and replace them with fresh green scallion shreds to embellish
Step 13 . sit at the table
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