Health effects
Seabass: protects liver, enhances immunity, delays aging
Ginger: reduces qi and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Coriander: rash
Ingredients
Perch ( 1 ) | Onions ( a little ) |
Ginger ( a little ) | small red pepper ( 3 ) |
cilantro ( A little ) | Sesame oil ( A little ) |
Cooking wine ( a little ) | Pepper ( a little ) |
| Light soy sauce ( Adequate amount ) |
How to make a peacock fish with its tail open
1.Cut off the head and tail of the bass, clean off the fins and internal organs, and cut into several slices 1 cm apart from the back of the fish.Remember not to cut.The thinner the slices and the greater the number, the better it will look when opened..Marinate the fish with onion, ginger, cooking wine and pepper for 10 minutes.Arrange the fish one on top of another.Place the fish tail and head in the gaps to look like they are open.As for the peacock's small eyes, use green and red.Decorate with chili and ginger slices and create according to your imagination.
2. Boil water and steam for 6-8 minutes, turn off the heat (add light soy sauce) and simmer for 8 minutes , the method of steaming and stuffing can make the meat the most tender.
3.Finally add some scallions and coriander to decorate, pour in strong oil, and serve!
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