Peacock fish-You Are Foodie

By Xaviera
16

Peacock fish

According to Lao Yang's diary, I made this plate of peacock fish. The plate is very beautiful, but the photos made me take a little worse. This is not good at learning! Hee hee!

Main Ingredients

Bream 1

Auxiliary Ingredients

scallion A moderate amount of
ginger appropriate amount
Ham appropriate amount
Red pepper appropriate amount

1. First, lay the fish flat, draw a line on the fish with a small knife, press the drawn line with a big knife, and cut down hard. It's hard to cut bones. You can put a knife in place and smash it with a hammer. It will break.2. The belly of the fish should not be disconnected when cutting the fish, but it should also be cut deeper before it is easy to set the plate.3. Those who like to pour hot oil can also pour oil at last.

Step 1 . Prepare the raw materials.

Step 2 . Remove the head and tail of the bream, cut off the middle back, and divide it evenly into equal parts. Be careful not to break the belly. Cut the bream and head and tail, put them in a basin, marinate with ginger shreds, salt, pepper, steamed fish soy sauce, and cooking oil for ten minutes.

Step 3 . Cut the ham and ginger slices into diamond shapes.

Step 4 . Cut the green and red chili peppers into circles.

Step 5 . Place the fish in a large plate and arrange them in a natural pattern, with ham and ginger slices inserted at intervals. Arrange the fish head and cut the tail into sections next to the fish head. Steam in boiling water for six minutes, then turn off the heat and let it simmer for four minutes without removing the lid.

Step 6 . Decorate with green and red peppers.

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