Steamed bream - Peacock opens its screen
Has the bream also opened its screen like a peacock?!After the entire bream is sliced, it is steamed in a pot,Cooking is simply fragrant and overflowing,The meat of catfish is also very delicate,The taste is even more delicious,At the same time, its nutritional value is also very high!Steamed bream does not require gingerJust need garlicWhat does our master use during the cooking processDonggu Lingjin Zhuang cooking wine has a deodorizing effect
Step 1 . After cleaning the fish, cut the head and tail open and change the fish body to a knife.
Step 2 . Add one teaspoon of salt and three teaspoons of Donggu Lingjin Zhuang cooking wine for marinating.
Step 3 . Place the bream on a plate.
Step 4 . Slice the cucumber (for final serving), minced garlic, and chopped green and red peppers for later use.
Step 5 . Spread a little yellow lantern chili sauce on the surface of the fish, bring to a boil, and steam for ten minutes.
Step 6 . After steaming, pour the excess water into a hot pot and add a little Donggu Jinzhuang cooking wine. Stir fry the minced garlic and green and red peppers, and finally spread them on the surface of the fish to eat.
Step 7 . The fresh and tender steamed bream has been successfully served.
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