Main ingredients

Wuchang fish 900g 2 small red peppers

Accessories

1 tsp salt, 30ml ginger, vinegar, 15ml cooking wine, 1/2 tsp chicken essence, white pepper, 10g minced ginger

10g minced garlic, 20g minced green onion, 20ml steamed fish drum oil, 20ml sesame oil?

Steps

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1. A live Wuchang fish, cut the scales and remove the gills

2. Cut the head and tail and pull out the internal organs from the side

3. Cut the middle section with a knife into slices (can be cut or not cut, the knife method of not cutting is to cut from the back, and the parts of the fish belly are connected. I personally think that cutting will give a better shape and make it easier to pickle)

4. Cut the pieces Place the fish skin in a large bowl, add ginger slices, salt, chicken essence, white pepper, cooking wine and vinegar, mix well and marinate for 5-10 minutes

5. Discard the fish tail and use the fish head Place the fish fillets face up on the plate, arrange the fish fillets in a fan shape on the plate to look like a peacock spreading its wings, and then sprinkle minced ginger and garlic on the surface

6. Put it in a steamer that has been steamed, and steam It will take about 8-10 minutes

7. When steaming the fish, cut the small red peppers diagonally into rings and mince the green onions

8. Take out the steamed fish and pour it over Remove the steamed water, garnish the tail with red pepper rings, sprinkle with minced green onions, and finally top with steamed fish drum oil and sesame oil