How to make peacock fish

• 1.Prepare a bream weighing more than one kilogram, remove the scales, then cut open the fish belly, take out the internal organs, and clean them.
• 

  2. Prepare onions, ginger and red peppers.Cut the onions, ginger and red peppers into shreds.Remove both ends and use the middle part to cut a circle and set aside.

• 

  3. Cut off the fish head and tail and set aside.

• 

  4. Cut the fish body from the back into pieces about one centimeter thick Do not cut off the belly side of the fish, so that the whole body of the fish is still connected.

• 

  5. Spread the prepared ginger shreds and some green onion shreds on the steamed fish plate , the remaining shredded green onion will be used in the next step.

• 

  6. Place the cut fish on a plate with shredded onion and ginger.The body should be spread out, like a peacock spreading its tail.The fish head that was cut off before was placed in the middle of the fish body, and the fish tail was placed on both sides.The shape of the open fish appears.

• 

  7.Put the cooking wine, light soy sauce, tea oil, and steamed black bean fish oil into a small bowl inside, stir evenly to make a sauce.

• 

  8. Pour the prepared sauce evenly over the whole plate of fish and marinate the fish Leave for 20 minutes.

• 

  9. Add water to the steamer.While the water is boiling, you can add the cut pepper rings Place it on the fish fillets, wait for the water to boil, add the marinated fish, cover the pot and steam over high heat for about ten minutes.

• 

  10.Open the lid of the pot, do not turn off the heat, and place the joint between the fish head and body.Add the remaining shredded green onions and cover the pot again.When the shredded green onions become soft, turn off the heat and remove from the pot.

• 

  11.After taking it out of the pot, pour the soup from the steamed fish plate back into the small bowl , and then pour it on the fish again.This beautiful peacock fish is ready to serve.