Braised fish with peacock and pepper-You Are Foodie

By Alva
89

Braised fish with peacock and pepper

In fact, this dish has been cooked by many gourmets. Anyway, it is my first time to do it, but I added some chopped peppers. The first reason is that I am afraid of fishy, and the second reason is that I like spicy food. My personal hobby is for reference only. However, the steamed fat and tender bream and the fragrance of chopped pepper leave a feeling of numbness, spicy, salty and sweet between the lips and teeth. It is really good. Moreover, it is low-fat and low calorie. It is the first choice for girls.

Main Ingredients

Wuchang Fish 1

Auxiliary Ingredients

Qinghang pepper 1 piece
Chopped pepper sauce Two spoons

Many seasonings contain salt, so be careful when adding salt

Step 1 . One fresh Wuchang fish, remove scales, gills, and intestines, wash thoroughly

Step 2 . Make a slit under the gill of the fish, gently touch it with your hand, find a fishy line, carefully pull it out, and do the same on the opposite side

Step 3 . Coat the fish with salt and marinate for a while

Step 4 . Then add some salt and some Sichuan pepper powder to continue marinating the fish body

Step 5 . Marinate for more than half an hour

Step 6 . Chop off the head and tail of the fish, make a middle incision, but do not cut it and leave the section near the belly of the fish

Step 7 . Cut the fish code disc

Step 8 . Spread ginger slices on top

Step 9 . Spread chopped chili sauce, chopped green Hangzhou pepper rings, and shredded scallions on top, then pour chopped chili sauce, beer, and a delicious taste on top

Step 10 . Put on the pot, heat up for 6-7 minutes, turn off the heat, and let it simmer for another two minutes

Step 11 . Uncover the lid of the pot, the aroma is overwhelming

Step 12 . Remove the steamed scallion shreds and replace them with fresh green scallion shreds to embellish

Step 13 . sit at the table

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