Steamed River Dumplings, so tender and delicious that you can't even spare the soup

Steamed River Dumplings

Yesterday, I was going to make a peacock fish dish. However, due to the problem of knife skill, it is not too good. I'm not sure if I'm going to pass it on or not. I'm not sure if I'm going to pass it on, but I did it myself. I'm glad I'm happy. I'd like to send it to you all for your entertainment.

Raw materials: Jiang Duan, pickled ginger, Er Jingzhi, Halal mushrooms, celery leaves, steamed fish soy sauce, salt, cooking wine, white pepper.

Practice steps:

Step 1, we remove the head and tail of the fish of the river dumplings. Clean the fish belly. Cut a slit every 2 miles, cut deeper. But do not cut off.

Step 2, with water, cooking wine, ginger and a little while to remove the fishy smell, put a little salt, later will be more flavorful.

Step 3, the bubble pepper. And two thorns fried in oil.

Step 4, the bottom of the plate into the ginger. Wipe some canola oil on the fish and arrange it. The shape of the fish is the same as the shape of the head. Put the head of the fish in the front.

Step 5: Tear the halal mushrooms with the roots. Tear them into thin strips. Place them radially from the head of the fish. I wanted to use them as peacock feathers, but they didn't turn out that way after steaming.

Step 6, put on the white pepper f boiling water on the steamer to steam for ten minutes.

Step 7, drizzle with soy sauce, turn off the heat and smother for five minutes.

Step 8: Arrange green and red peppers and celery leaves. It's not quite like a peacock opening its screen, but the shape is still quite cute. Ha ha ha