How to steam Wuchang fish with peacock in full bloom

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  1.Wuchang fish washed , remove the fins, separate the head and tail, cut the fish segments from the back, and cut them into fillets about one centimeter wide.Cut off the back in the middle, but not the belly.

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  2. Add cooking wine and salt to the cut fish.Dip the condiments evenly on both sides.

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  3.Sprinkle an appropriate amount of black pepper and marinate it for ten minutes or so.

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  4. While marinating the fish, we prepare other accessories.

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  5. Cut the pepper into small sections, cut the garlic into slices, and cut the green onion into 2 to 3 pieces.Centimeter pieces, cut the ginger into shreds.

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  6. Take out a larger pot and sprinkle an appropriate amount of garlic slices on the bottom of the pot., shredded ginger, and scallions.

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  7. Place the marinated fish on the plate, and the fish segments will naturally form.Place the fish head in the middle and the tail at the back.Add an appropriate amount of water to the pot, place it on the steaming rack, turn on medium-high heat and steam for 8 minutes and then turn off the heat.Do not remove the lid and steam for another five minutes.

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  8.After the time is up, take out the fish plate, pour out the soup, and use The chopsticks pick up the onions and ginger exposed on the surface.Sprinkle sugar, chicken essence, light soy sauce and steamed fish soy sauce evenly on the surface of the fish.Sprinkle millet pepper and vine pepper evenly.Sprinkle with remaining ginger and garlic slices.Take another pot, pour in an appropriate amount of clear oil, and heat it until it is about seven or eight times ripe, then pour it on top of the fish.

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  9.The beautiful, delicious and tender steamed Wuchang fish is ready, like It’s not like a peacock spreading its tail!