New Year’s Eve Dinner – Peacock Fish

Overview

This dish belongs to Shandong cuisine. Especially suitable for New Year’s Eve dinner.

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• banquet
• bass
• cooking wine
• cucumber
• green pepper
• mushrooms
• steamed fish with soy sauce
• carrot
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, shred the onion, ginger, garlic, slice the mushrooms, and place on the bottom of the plate.

   

2. 2 Clean the fish, cut off the head and tail, and remove the internal organs from the head. Be careful not to disembowel it. This step is critical. Then cut the fish from the back, about 1 cm away. The belly is connected, do not cut it to avoid affecting the shape. Put it into a basin, add cooking wine, green onions, ginger and salt and marinate for 10 minutes on each side.

   

3. 3 Start plating. Place the fish in the container prepared in step 1. It is recommended that the tail be placed under the fish head to let out a little bit of the tail. Cut the carrots and cucumbers into diamond shapes and insert them between the fish. Cut the pepper into sections and place on top of the fish. Pour in the prepared cooking wine, steamed fish soy sauce, pepper and salt.

   

4. 4 Steam in a pot over high heat for 10 minutes. After I finished steaming this, it was not time to eat yet. Cover the lid and simmer for a while, so the pepper changes color.