How to cook "Proud as a Peacock Fish"? Its meat is tender, beautiful and delicious. Fish is also essential. Learn to be as proud as a peacock fish. First, it means happiness and harmony. Second, it keeps the original ecology after steaming, which is delicious and tender. It's time to upgrade to this place. I wish you all a happy new year, all the best, and rolling financial resources. See you on the eighth and ninth day of next year ~)

Step 1: The ingredients of smug fish: perch, ginger, 5 shallots, 1 small red pepper, 3 hanging peppers, 1 carrot. Suitable auxiliary materials: grab rice wine, and marinate Hangzhou pepper and small pepper 15min. Cut the carrot into diamond-shaped shallots and shredded ginger at the bottom of the bowl (I forgot to buy shallots, so I used them instead). Salt 1 spoon of rice wine.

Step 2: Dephosphorize the perch, wash and drain the internal organs, and cut off the fish head. The fish head is vertical, and the fish body is stuffed with carrot slices and peppers in a pot with decorative patterns. Boil the water and steam for 6 minutes. After stewing for 2 minutes, pour out some steamed water, pour in one ginger, five shallots, 1 small red pepper, three peppers, 1 carrot, and add appropriate auxiliary materials.

Step 3: salt 1 spoon of rice wine, half a spoon of steamed fish soybean oil, 3 tablespoons of vegetable oil and 2 tablespoons of cooking spoon, and cut the fish from the back to the belly with a knife. Pay attention to the fact that the belly of the fish doesn't have to be broken, and the fish body doesn't look good. You can also cut off the salt and rice wine directly, marinate evenly 15min, cut the bell pepper and pepper, cut the carrot into diamond-shaped shallots, and shred the ginger at the bottom of the dish (I forgot to buy shallots, I will.

The pickled fish is put on the plate in the shape of a blue peacock, and its head is upright. The fish is stuffed with carrot slices and peppers in the head. Boil the water in the pot and steam it for 6 minutes. After stewing for 2 minutes, pour off some steamed water and pour it into the oil pan with steamed fish and black beans. Then burn 2 spoonfuls of boiling oil and pour it on the fish. The fragrance is overflowing ~

Little panda tip: When you cut Wuchang fish with less thorns, make sure it is safe. The above is the processing technology of guppy. You are warmly welcome to fill it. If you like, you can understand. Leave a comment. Your attention and evaluation are the driving force.