Steamed Wuchang Fish

Steamed Wuchang Fish

Introduction:

"Wuchang fish is famous all over the world for old man Mao's" just drinking the Yangtze River and eating Wuchang fish ". But it's my first time to eat Wuchang fish. It's really delicious. The fish is very tender, especially suitable for steaming. It's really" better to have a taste than to have a smell ". Ha ha."

Production steps:

Step 1: clean the fish, draw a knife on the fish, spread salt and cooking wine inside and outside, marinate for 10 minutes, cut the scallion and ginger into pieces and put them into the fish belly.

Step 2: put ginger slices, garlic slices and scallions on the plate, put salted fish on it, and sprinkle shredded ginger, scallion leaves and red pepper on the fish.

Step 3: bring the water in the steamer to a boil, put in the fish, steam for 10 minutes, take out the fish, pour appropriate amount of Lee Kam Kee steamed fish soy sauce, pour a small amount of oil into the frying pan, heat it very hot, and pour it on the fish.

Materials required:

Wuchangyu: moderate

Red peppers: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Oil: right amount

Salt: right amount

Steamed fish soy sauce: right amount

Note: 1, before steamed fish are raw pumping, this time tried Li Jinji steamed fish soy sauce, taste really good, more fresh than raw pumping, do not put in before steaming, put more fragrant after. 2. Before steaming fish, I must see if my steamer is big enough. My steamer is big enough, but I still can't put the fish plate. I found it after the water boiled. I was so depressed that I was in a hurry to change the plate. Otherwise, it should be more beautiful than this one, but the taste is still the same

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original