Lead: Peacock fish is a very distinctive traditional dish, belonging to Shandong cuisine. This dish is the new year's dish of the Spring Festival, which means happiness and peace. After steaming, these two fish not only keep their original flavor, but also are very delicious and tender. In fact, steamed fish has been completely changed, which is no longer a new practice, but it is definitely a simple and easy' banquet dish' at any time. Like friends, hurry up and learn!

Composition:

Material: grass carp 500g.

Accessories: red pepper, garlic, onion, fresh soy sauce, white sugar, abalone juice, white sugar, chicken essence, cooking oil, ginger and white pepper.

Steps:

1, one grass carp, with gills and scales removed for later use.

2. Chop off the fish head and tail, then take the fish's internal organs out of the head and clean them up.

3. Cut the fish into small pieces, and keep the belly for later use.

4. Wash the onion, ginger and garlic and cut them into sections for later use.

5. Cut the red pepper into sections for use.

6. Mix cooking wine, white pepper, fresh soy sauce, chicken essence, abalone juice and white sugar into sauce for later use.

7. Put the garlic slices in the bottom of the plate.

8. Put the fish on the garlic slices and make it into a good shape.

9. Pour the sauce on the formed fish.

10, put onion, ginger and red pepper rings on the fish.

1 1, put in a steamer, cover and steam for ten minutes.

12, steam for ten minutes, then put it in the pot for two minutes, and take it out with the lid open. Finally, decorate with onion leaves.

13, set fire to another pot, add cooking oil, add pepper particles, stir-fry until fragrant, and then take out pepper particles.

14, pour hot oil on the fish and serve immediately.

Tips:

1, steamed fish must be fresh, so the meat is fresh and tender.

2, the final hot oil, each family can choose not to pour according to their preferences.