Peacock plays with lotus (fish plays with lotus).

Peacock plays with lotus (fish plays with lotus).

Introduction:

"Peacock plays with lotus (fish plays with lotus). On the waist of Lianrui peak in Yuping scenic spot of Huangshan, Anhui Province, a piece of stone looks like a beautiful peacock. The bird's body and long tail are attached to the cliff of Lianrui peak, and its head looks like the lotus peak of new lotus blooming. It seems to play with it, so it is called "peacock playing with lotus". In ancient times, there is a Yuefu poem "Jiangnan": Lotus can be picked in Jiangnan, lotus leaves in He Tian Tian, fish playing among lotus leaves, fish playing in the east of lotus leaves, fish playing in the west of lotus leaves, fish playing in the south of lotus leaves, fish playing in the north of lotus leaves. This famous ancient poem, with its unique use of parallelism, vividly depicts the beautiful artistic conception of fish playing among lotus leaves. It is so natural, flexible, lively and lovely. With the shape of a peacock made of fish and a lotus made of Chinese cabbage, do you feel like you are in a scenic spot or poetic when you watch such dishes (peacock playing with lotus, fish playing with lotus)

Production steps:

Step 1: prepare perch (or Wuchang fish), cabbage, carrot, cucumber, medlar, onion and ginger.

Step 2: remove the internal organs from the head of the bass, wash them and put them on the chopping board.

Step 3: cut off the head and tail of the fish.

Step 4: slice the perch from the back to the belly for 0.5 to 1cm.

Step 5: cut the perch.

Step 6: set the shape.

Step 7: cut off the leaves of pakchoi, leave the roots, and cut the petals from the outside to the inside.

Step 8: cut the lotus and put a lotus seed on it.

Step 9: slice carrot and cucumber.

Step 10: put some soy sauce, ginger and oil into a small plate and steam the perch for 3 minutes.

Step 11: take out the steamed bass, pour out the water, put the medlar, scallion, cucumber and carrot on it, and then pour in the steamed sauce.

Step 12: steam for 2 minutes, turn off the heat and steam for 1 minute.

Step 13: soup

Step 14: put the lotus in the soup and cook for a while.

Step 15: take out the steamed fish and put the lotus on it.

Materials required:

Bass: 1

Cabbage: 1

Carrot: 1

Cucumber: 1

Wolfberry: 16

Lotus seed: 1

Shallot: 1

Ginger: 5 pieces

Salt: 5g

Soy sauce: moderate

Chicken essence: a little

Vegetable oil: 5g

Precautions: 1. Do not cut the abdomen when killing fish, and take viscera from the head. 2. Half of the fish is steamed out because the blood is poured out. 3. Place the cabbage and cut the petals from top to bottom and from inside to outside.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: light