Steamed Wuchang Fish

Steamed Wuchang Fish

Introduction:

"Wuchang fish is warm in nature and sweet in taste; it has the functions of tonifying deficiency, benefiting spleen, nourishing blood, expelling wind and strengthening stomach; it can prevent anemia, hypoglycemia, hypertension, arteriosclerosis and other diseases. The meat of Megalobrama amblycephala is tender, plump and rich in fat, which is better than bream and Megalobrama amblycephala. Every 100 grams of edible part contains 20.8 grams of protein, 15.8 grams of fat, 0.9 grams of carbohydrates, 229 kilocalories of calories, 155 mg of calcium, 195 mg of phosphorus and 2.2 mg of iron, which can be called the first-class fish. "

Production steps:

Materials required:

Wuchangyu: Three

Cooking wine: a little

Scallion: 20g

Ginger: 10g

Peanut oil: 15g

Steamed fish and soy sauce: 8g

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: onion