How to cook peacock sea bass

Being a stranger in a foreign land, I miss my family all the more during the holidays. National Day is coming, are you homesick? Miss the taste of your mother's cooking? But there are not many holidays every year, and only if you learn to cook can you taste your mother's cooking often. So, please follow me to learn how to make peacock sea bass.

1. Scale the live fish, remove the gills, gut and clean.

2.1 Chop the ginger and green onion into shreds and put them in a container together with the fish. Pour in cooking wine and a little salt and marinate for half an hour.

3.2 Cut off the fish head and tail, and cut the fish body from the back to the abdomen, but do not cut it off.

4.1 Steam in a steamer for 8 minutes (6 minutes is enough for smaller fish), turn off the heat and then lift the lid and take out 2 minutes later (this is called low steaming) and pour off the excess soup.

5.2 Arrange the marinated fish on the plate in the shape of a peacock spreading its tail.

6. Heat oil in a pan, sauté scallions and ginger until fragrant, then add in a tablespoon of Lee Kum Kee steamed fish soy sauce (this ingredient does not need to be processed separately, and its taste is better than the special soy sauce made by hotel chefs for steamed fish).

7. Finally, pour the steamed fish soy sauce sauce evenly on the fish, and garnish the fish with chopped green onions and soaked wolfberries.

When you are craving for food, you must want to eat some delicious food. At that time, you must hate yourself for not being able to cook. Now with the introduction of this article, you can make this peacock sea bass yourself