Peacock Open Screen Fish (Cast Iron Pot Edition)

Published Jun 27, 2022 at 12:35pm ET

Enamel cast iron pot brings you a special delicacy that ordinary stainless steel pot or non-stick pot can not bring. Because cast iron absorbs heat gently, so enamel cast iron pot heat conduction is particularly uniform, especially suitable for slow stewing and delicate cooking. Enamel helps to lock in water and keep the food original when cooking. With a small amount of oil and condiments, the taste is more delicious, so that we can eat nutritious, healthy and delicious. (The lecreuset cool enamel cast iron shallow-bottom pot with a diameter of 26 centimeters is used, not for advertisement, but for reference only for those who like cool colored pot powder.) Peacock open-screen fish is a New Years dish. Once it has a festive and peaceful taste, the steamed meat of the two fish not only keeps the original taste of the juice, but also is very delicious, tender and slippery. In fact, steamed fish has changed its appearance, and it is not a new method, but no matter when, it is absolutely a simple and good dinner dish. Fish can be bass, Wuchang or Osmanthus. Experience shows that Wuchang fish is the most beautiful because of its body width, but mostly it will choose spiny appearance. For the less bass, you can put on other patterns if you like.

Food Material List

1 Fish (any kind of sea fish can) 1 article

Operational steps

1 Wash and dry the fish, cut the head and tail, knife from the back of the fish, cut the fish bones every 1-2 centimeters or so while still keeping the fish abdomen connected (this method is suitable for fish with long body, killing this fish must not be cut from the abdomen, the fish I bought is not suitable for the fish abdomen connected, so cut off), and then use a small amount of fine salt on the fish meat. Thin layer, shallow pan with olive oil, lay a layer of onion, and then put the fish on the end of the end (according to pictures or their imagination can be used). Place a slice of ginger on each fish, a medlar (can also be used green, red pepper), and a saint fruit in the mouth (can be used). After shaping, sprinkle some shredded scallions and ginger, pour in 2 spoons of yellow rice wine and cover.
2 After boiling the oven, a big fire will be opened. One minute later, you will hear the "click" in the pot. After three minutes, please turn off the fire source and continue to be stuffy for 1-2 minutes (depending on the size of the fish increase or decrease time). Wait for time to season: Steamed Soy Sauce 30 ml, rice vinegar 15 ml, 5 grams of sugar, a little chicken essence mixed (can also be adjusted according to their own taste)
3 After boiling, remove the shredded onions and ginger from the fish, add some new shredded onions, then pour in the seasoning and pour hot oil. This method can make the fish delicious and juicy, and not too dry or fleshy hair wood.

Tips

Steamed fish in enamel cast iron pot will soon cook, remember not to be stuffy for too long, one minute more stuffy fish will soon become old oh!

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