Fish of peacock spread its tail, li Yongyuan of banquet of festival, home is little not a dish. The message is good, model is good, nutrient health, the key returns spare time! With piscine body flatter fish is done, because diffuse hind width is enough, figure is nicer. If be afraid that bream fish bone is much, using fish of weever, sweet-scented osmanthus to make this food also is right choice.
With makings
| Fat fish head | 750g |
| Red chop any of several hot spice plants | 40g |
| Yellow cut any of several hot spice plants | 40g |
| 25g | |
| 5g | |
| 3g | |
| 20g | |
| 5g | |
| 10g+30g | |
| A few | |
| A few | |
| A few |
The practice of fish of peacock spread its tail
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After the bream is handled clean, especially the black film Qing Dynasty inside the abdomen clean. Cut trail of next piscine heads, fish, piscine body cuts a centimeter thick every.
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Wine of piscine feed in raw material mixes divide evenly
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Ginger of dish bottom underlay, green paragraph, put end of piscine head fish
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Place good slices of fish meat, put chili, Jiang Si
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Any of several hot spice plants of the chop on intermediate shop
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Water box adds right amount water
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Put beautiful steam heat
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Choose vapour 100 Celsius, cook time 8 minutes, by begin key
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After the program ends, take out, burn oil after heat, drench go up, drench again next evaporate fish Chi is oily
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Lubricious fragrance completely
Small stick person
1. chop any of several hot spice plants is to have salty spend, oily basis of evaporate fish Chi increase and decrease of each one taste.
2. bream thorn is much, if edible of old person child can be changed,become weever.
2. bream thorn is much, if edible of old person child can be changed,become weever.