In fact, it is steamed fish, but it is a concave shape, it is still very simple, suitable for festive dishes.
|Wuchang fish||Luncheon meat ginger spring onion wolfberry salt pepper steamed fish sauce oil cooking oil|
The fish goes to the head and tail, the middle spine is cut off, and the belly is constant.
Sliced bream and head and tail, marinated with ginger shreds, salt, pepper, steamed fish sauce and cooking oil for ten minutes.
Cut ham and ginger slices into rhombuses and prepare to make peacock tails. Shred onion and ginger.
The cut back of the fish is arranged in a flower pattern in a natural direction, and the ham and ginger slices are inserted in the space. The fish head is placed well, and the fish tail cut section is placed beside the fish head.
Open the water pot and steam for 7 minutes. After turning off the heat, leave the pot open and stew for four minutes.
Drain the steamed juice and drizzle with Lee Kum Kee steamed fish sauce. Heat the oil in the pan and pour it on the fish.