Peacock fish

2024-06-22 16:19:26  Views 2 Comments 0

Health benefits

Wuchang fish: beneficial to the stomach

Ingredients

Wuchang fish ( 1 )
Onion and ginger ( appropriate amount )
Red pepper ( Half )
Chili padi ( 4 pcs )
Salt chicken powder (appropriate amount)
Cooking wine ( 1 spoon )
Steamed fish with black bean sauce ( appropriate amount )

How to make peacock fish with its tail open

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    1. Remove the head and tail of the washed Wuchang fish (do not throw it away before use)

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    2. Cut off the fins except for the head.Cut the body of the fish into a uniform thickness of about 0.8 cm.The abdomen cannot be cut off and connected slightly to create a nice fish shape.

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    3.Add onion slices, ginger slices, cooking wine and a small amount of salt, and marinate for about 5 minutes.

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    4.Cut chili rings for later use

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    5.Cut green onions and set aside

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    6.Cut red pepper shreds for decoration

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    7.Scallions Soak red pepper shreds in water to remove spiciness.

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    8. Arrange the marinated fish in a peacock shape and sprinkle with a small amount of starch (so that The steamed fish is smooth and tender and retains water)

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    9. Steam the fish in the pot and steam it for six seconds About minutes

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    10. Take out the fish plate, discard the ginger and green onion from the fish, and pour out the bottom of the plate of water, garnish the guppy with shredded green onion, red pepper shreds and pepper rings as shown.

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    11. Heat high-temperature cooking oil (about 160 degrees, the oil will emit white smoke) , use a spoon to pour oil on the shredded green onions and red peppers and on the fish.

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    12. Pour an appropriate amount of steamed fish soy sauce along the edge of the plate.

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    13.Live together.Serve, take photos, and eat!

Tips

1.For open-tailed fish, use flat-bodied fish such as Wuchang fish, golden pomfret or bream.Cut the fish to a width of about 0.8 cm, so that it can have a good shape.2.You can also add a small amount of fish sauce to the sauce later to make it more delicious.

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