Chinese New Year recipes: The peacock spreading its tail leathers

The dish looks like a peacock showing his beautiful tail. It is a very delightful dish on a banquet.

Material:

1 fish about 300 g, 1 tea spoon of pepper powder, 1 tea spoon of salt, 1 soup spoon of fish sauce, 1 red chili, 1 green chili, 2 spring onion, 5 soup spoons of cooking oil, 1 sausage

Method: 

1. Cut the fish head and tale from the fish. Divide the fish tale into 2 parts. Divide each of the parts into 2 parts. Cut evenly 10 cutting mouths of 4 cm deep on the fish body. Cut the spring onions into segments. Cut the spring onion into strings. Cut some ginger into slices in diamond form. Cut some ginger into strings. Cut the sausage into slices in diamond form.
2. Mix the fish body, tale pieces and head with the pepper powder, salt and fish sauce. Wait for 10 minutes.
3. Put the fish body in a plate. Put the fish head and tale pieces in front of the fish boday. Make them look like the head and body of a peacock. Decorate the peacock tail with the sausage, ginger and chilis. Put the spring onion strings on the peacock body. 
4. Put the plate in a steamer. Steam with quick oven.
5. After the water in the steamer has boiled. Steam for 6 minutes again. 
6. Put the spring onion and ginger strings on the peacock body.
7. Warm the cooking oil in a pan. Pour the cooking oil on the peacock.

The steamed fish meat is soft and smoothy. The ingredients gives additionally the dish multi flavors which make the dish even more tasty.