How to open a peacock fish

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  1. Decapitate the head and tail of the bream, cut the fish body into the legend, do not cut it off.

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  2.Add mature vinegar, dark soy sauce, shredded ginger, Laoganma Dougu, and a little salt Marinate for about ten minutes, turning over halfway through to fully infuse the flavors.

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  3. Wash and chop the ingredients and prepare.

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  4. Slice mushrooms, cut garlic cloves into thin slices, cut green and red peppers into small circles, and cut coriander into sections.

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  5. Sprinkle it on the marinated fish as shown in the picture and steam it for about ten minutes.Turn off the heat, add the perilla and chive segments and simmer for four to five minutes.

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  6. Heat the oil to 80% heat, add shiitake mushrooms, green and red pepper rings, and light soy sauce.Stir-fry with appropriate amount of salt.

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  7. Pour the fried mushrooms into the middle of the steamed fish and sprinkle some chopped green onion and coriander embellishment.

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  8.Sprinkle some salt and pepper.