主料

• 鳊鱼 (一条)

调料

• 鲜姜 (一块)
• 青朝天椒 (两三个)
• 葱 (半颗)
• 黄瓜 (一小段)
• 胡萝卜 (一段)
• 绍酒 (两勺)
• 盐 (适量)
• 胡椒粉 (少许)
• 蒸鱼豉油 (三勺)
• 水 (少许)
• 植物油 (少许)

把鱼去掉头尾，然后半公分左右切成片肚子部分连着。

然后把胡萝卜、姜切成菱形片，青朝天椒切成小段。在切点姜丝、葱丝。然后滴上一点油，这样会更嫩滑避免肉老。

然后盘子地下铺上一些葱姜丝，然后放入鱼，逐步排好成孔雀翎样，摆上切的菱形片和青朝天椒。

然后上锅中火蒸5分钟左右，停火焖一分钟出锅，遇上去掉上面的葱段，摆上葱浇上蒸鱼豉油或者生抽浇在鱼上，然后在烧点热油浇在葱丝上。

The main ingredient：

• Bream

Seasoning

• Fresh ginger (a few pieces)
• Green pod pepper (two or three pieces)
• Green onion (one)
• Cucumber (half)
• Carrot (one paragraph)
• Cooking wine (two teaspoons)
• Salt (a little)
• White Pepper (a little)
• Soy sauce for steamed fish (three tbsp)
• water (a little)
• Vegetable oil (3tbsp)

Cut off fish’s head and tail, then slice the fish body into thin slices around the stomach.

Ginger, carrot cut into diamond-shaped pieces, green pod pepper cut into small pieces. Shred some ginger and green onion.

Cover the plate with some shredded onion and ginger, and then add fish, gradually lined up into a Peacock-like, put cut diamonds and green pod pepper within the fish slices.

Then steam over high heat for about 5 minutes, turn the heat off with cover on for another minute. Remove onion, pour soy sauce over the fish, add some shredded green onion on top of fish, and then add heated up vegetable oil to the green onion.