Peacock Fish

Materials:

1 fish, ginger, green onion, cooking wine, salt, soy sauce, sugar, vinegar, white pepper, vegetable oil

Methods:

1. Remove scales from the fish, chop off the head and tail (the head is reserved), and cut off the fins. Then pull out the dirt inside the fish belly from the incision in the head, wash and drain. When you buy the fish, just ask the shopkeeper to scrape off the scales, and don't cut open the belly of the fish

2. Starting from the head, use a knife to cut down from the back of the fish toward the belly, but don't cut off the belly. The knife cuts 0.5cm-1cm apart. cut all the way to the end of the fish

3. cut the fish evenly coated with salt, then sprinkle with cooking wine, marinate for 15 minutes

4. green onion and ginger shredded, padded in the bottom of the plate for steaming the fish

5. put the marinated fish, organized into an open screen shape, the head of the fish on the front. Then put a layer of shredded green onion and ginger on the fish

6. Put the fish in the steamer, steam and steam on high heat for 5-7 minutes, after which turn off the heat and do not open the lid, and then simmer for another 2 minutes (false steaming)

7. Steam the fish with the sauce: mix a little sugar, a little pepper, a little vinegar and soy sauce (the main seasoning), until the sugar basically dissolved

8. Carefully take out the steamed fish, pour the steamed soup. Pour off the steamed soup. Drizzle the sauce evenly over the fish

9. Pour some oil into a wok and heat until it is 60% hot (with smoke coming out), then turn off the heat. Drizzle the oil evenly over the fish. Afterward, you can decorate it with red pepper rings and scallion rings.

Steamed sea bass

Main Ingredients

Sea bass, salt, pepper, green onions, chili peppers, ginger, cooking oil, steamed fish drum oil

Practice

1. Scale the fish and gut the fish and rub the body with salt and pepper.

2. Cut a few slashes across both sides of the fish and stuff with ginger.

3. Cut the ginger into segments and minced, shredded ginger.

4. Scallion segments stuffed fish belly, shredded ginger on the fish.

5. On the boiling water pot in the steam six minutes off the fire, virtual steam for five minutes.

6. Remove and sprinkle chopped scallions, chili pepper section.

7. Take the appropriate amount of cooking oil to heat.

8. Pour on the fish, drizzle with steamed fish drum oil.

Boiled Fish

Raw Materials

Grass carp, soybean sprouts, cooking oil, dried chili peppers, peppercorns, salt, cooking wine, starch

Practice

1. Wash the grass carp, fillet it into fish fillets, add a little salt, cooking wine, starch, mix well and set aside;

2. Wash the soybean sprouts and set aside;

3. Put about 500 grams of clear water into a pot. Boil about 500 grams of water, and then blanch the bean sprouts until they are about 8 years old. Remove to cool water, drain, and place evenly in the bottom of a large, clean bowl.

4. Blanch the battered fish fillets for a while (until mature), and place on top of the bean sprouts.

5. Heat a wok, pour in the cooking oil, and remove from the heat. Add the peppercorns and dried chili peppers and deep-fry them, then pour them into the bowl with the fish and bean sprouts.