1, clean the wuliang fish, and then rinse and drain the water, cut off the head and tail.

2, and then cut the back of the fish into 1-centimeter-thick slices, the belly of the fish is not cut off.

3, after cutting is like this, spread out like a peacock open screen.

4, into the bowl.

5, ginger washed and shredded, garlic peeled and washed and sliced, millet pepper washed and cut into circles, green onion washed and cut into segments and scallions respectively.

6, put half of the ginger, scallion in the fish, add salt, cooking wine, pepper and mix well marinated in flavor.

7, the marinated fish after washing and draining water, arranged into the plate (arranged in the form of peacock open screen).

8, and then sprinkle ginger and green onion.

9, put the garlic slices on the fish at the tip of the tail, and then put millet pepper.

10: Put the plate with the peacock fish into a pot of boiling water and steam it for 10 minutes.

11: Prepare a small bowl for steaming the fish and mix in the soy sauce, soy sauce and chicken powder.

12, pour into the pot on the steamed fish, cover the pot and simmer for 2 minutes.

13, 2 minutes later, end out of the pot, clip out the ginger and green onion discarded.

14: Sprinkle with cooked white sesame seeds and drizzle with sesame oil.

15: Heat oil in a wok over medium heat until smoking.

16: Drizzle the hot oil over the peacock fish.