How to make peacocks spread their tails on Wuchang fish

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  1. Remove the internal organs and scales of the Wuchang fish, clean it, run a knife along the back, and cut it into even small sections.Be careful not to cut off the belly, and try to have as few links as shown.Sprinkle an appropriate amount of salt as shown, and marinate half with a tablespoon of cooking wine.Hours

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  2.Spread chives and shredded ginger on the bottom of the plate , remove the fishy smell
  

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  3.3.Pickled Wuchang Separate the fish piece by piece on a plate covered with shredded green onion and ginger, and arrange it in the shape of a peacock with its tail spread out.Split the fish head from the lower jaw, do not break it, and stand it on the body of the fish.The tail is slightly processed and placed next to the fish head

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  4.4.After shaping, sprinkle the green onions and ginger shreds evenly on the fish body again, Put a cherry tomato in the mouth of the fish, boil the water in the pot, cover the pot and steam for eight minutes.Do not lift the pot in the middle.Do not rush to take out the steamed fish, and simmer for another two minutes

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  5.While steaming the fish, prepare the carrots and ham sausage and cut them into diamond-shaped pieces, cut the millet and pepper into small pieces and steam the fish with black beans.Oil for later use
  

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  6.Gorgon juice: oil Heat oil in a pan, add green onion slices, ginger slices, and Sichuan peppercorns and stir-fry until fragrant.Sprinkle an appropriate amount of salt and evenly pour the gravy and steamed fish soy sauce over the fish.Come and taste the delicious peacock fish.
  

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  7.Evenly mix the gravy and Pour the steamed fish with soy sauce on the fish, divide the millet peppers into front and back and place on the fish, place the carrots on the side of the plate and garnish with ham sausage.Come and taste the delicious peacock fish.