Fish with black pepper—a good choice for holiday banquets

Overview

The steamed fish is delicious and delicious, with soft and tender meat and little loss of nutrients. It is seasoned with soy sauce and Sichuan peppercorns to remove the fishy smell. The steamed fish is made into peacock fish. The decoration is exquisite, festive and eye-catching. It is definitely a beautiful scenery on the dining table.

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• meat dishes
• old man
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• dinner
• bass
• chaotian pepper
• cooking wine
• dried chili pepper
• edible oil
• garlic
• onions
• steamed fish with soy sauce
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Ingredients: 1 700g seabass; Ingredients: 1 dried red pepper, 2 fresh Chaotian peppers (red), 10 Sichuan peppercorns, 3 chives, 2 cloves of garlic, appropriate amount of ginger; Seasoning: 55 ml steamed fish soy sauce, 15 ml cooking wine, 45 g cooking oil.

   

2. 2 Remove the gills, scales, and internal organs from the fish and rinse it (I ask the supermarket to clean it up and trim it a little when I come back).

   

3. 3 Use oil-absorbing paper to wash off the surface moisture, and chop off the fish head and tail.

   

4. 4 Cut the back of the fish into 1 cm thick slices without cutting, keeping the belly part of the fish connected.

   

5. 5 Carefully put the cut fish into a container, add cooking wine and marinate for 1 minute.

   

6. 6 Cut the dried red peppers into shreds, cut the chives, garlic, and chili peppers into dices; cut a chili pepper and scallion leaves vertically into tree-shaped shreds and soak them in cold water to create a beautiful shape for decoration.

   

7. 7 Insert a green onion leaf into the middle of the soaked pepper and set aside.

   

8. 8 Slice onion and ginger and place on a plate, unfold the seabass and arrange neatly on the plate.

   

9. 9 Sprinkle the fish body and fish belly with green onion and ginger slices and put them in the steamer.

   

10. 10 Steam for 8 minutes after boiling.

    

11. 11 Remove the steamed scallions and ginger from the steamed fish, drain off the juice and pour evenly into the steamed fish soy sauce and top with chives and chili flakes.

    

12. 12 Preheat the pot, add cooking oil, add Sichuan peppercorns and sauté until fragrant, remove and discard the Sichuan peppercorns.

    

13. 13 Then add garlic and sauté until fragrant.

    

14. 14 Add dried red chili shreds.

    

15. 15 Pour the fried pepper oil on the seabass meat.

    

16. 16 The fish makes a brilliant debut, don’t be too pretty!