How to cook peacock-shaped Wuchang fish

With today's booming economy, more and more people are pursuing the pleasure of eating, and more and more gourmet restaurants are popping up. Eating out is certainly a wonderful thing, but it is not as hygienic and clean as eating at home. So in order to satisfy your own "mouth desire", you can learn from me how to cook the Peacock Spreading Tail Wuchang Fish

1. Clean the killed Wuchang fish; (You can ask the fish seller at the market to help you kill the fish.)

2.12 Cut the strips evenly from the abdomen to the back, but make sure the abdomen is connected. After cutting, apply a layer of salt and white pepper evenly and marinate for 20 minutes.

3.21 Prepare other auxiliary materials at this time. Shred the green onion and ginger, and then cut the green onion and ginger into slices

4. Chop the small red and green peppers for decoration. Cut the red peppers into small pieces for decoration.

5. Place shredded green onion, ginger, and ginger slices on the bottom of the plate. You can also place one or two scallion segments.

6. Place the sliced ​​Wuchang fish on a plate, arrange it in a row, and place the fish head and tail at the head and tail respectively, to form a peacock spreading its tail.

7. Place the green and red peppers for decoration, add a little cooking wine, steam in boiling water for 6-7 minutes, turn off the heat and continue steaming for 2-3 minutes without opening the pot.

8. After the fish is out of the pot, pour out the steamed water in the plate, pour steamed fish soy sauce, add a little Maggi sauce, sprinkle with chopped green onions, pour hot oil, and it is ready to eat.

It is not difficult to understand the Peacock Wuchang Fish, but it is not very easy to do it well. This requires our own attention and diligent practice.