Steamed Wuchang Fish(qing zheng wu chang yu )

Steamed Wuchang fish method:

Raw materials for steamed Wuchang Fish

A piece of fresh blunt snout bream (weighing about 2 kg), half a piece of cooked ham, one or two pieces of clean winter bamboo shoots, one or two pieces of lard, one or two pieces of monosodium glutamate, one and a half pieces of refined salt, one and a half pieces of scallion, one or two pieces of mushrooms, two pieces of chicken oil, three pieces of chicken soup, two pieces of cooking wine, two pieces of pepper and one and a half pieces of ginger.

Processing steps of steamed Wuchang fish:

Remove the scales, gills and internal organs of the fish, wash them, draw a few flowers on both sides of the fish, sprinkle with refined salt and put them on the plate.

Wash mushrooms, cut into thin slices with cooked ham, and place on the fish surface. Cut the bamboo shoots into thin slices of cypress leaf shape, set on both sides of the fish, add green onion, ginger (paisong) and Shaojiu.

Place the pan on a high heat, bring to a boil with clean water, steam the fish for 10 minutes until the fish's eyes protrude. Pick out the ginger and onion. Put the frying pan on the high heat, heat the lard, secrete the juice of the steamed fish, boil the chicken soup, add monosodium glutamate and chicken oil, start the pan, pour on the fish noodles, sprinkle with pepper, and serve.

Characteristics of steamed Wuchang fish:

This dish is decorated with various ingredients of red, yellow, brown and green on the white whole fish. The fish is rich and delicate, and the soup is fresh, thick and fragrant.

Steamed Wuchang Fish

Steamed Wuchang fish is a famous traditional dish in Hubei Province. It is usually made of fresh Wuchang fish, mushrooms, bamboo shoots and chicken soup. The taste is smooth, tender and delicious.

Introduction to dishes

Wuchang fish, also known as Megalobrama amblycephala, is produced in Liangzi Lake of Ezhou. It has a high head, flat face, thick back, rhombic shape, rich fat and delicious meat. In the first year of Ganlu (265 A.D.), SUN Hao wanted to move his capital from Jianye to Wuchang. Lu Kai, Prime Minister of Zuo, was dissuasive and quoted the saying that he would rather drink Jianye water than eat wuchangyu. As a result, wuchangyu gradually became known. Since then, the literati left many poems related to wuchangyu. Such as Tang Dynasty Cen Shen's poem: "autumn to double memory wuchangyu, dream soul only in Baling road." Su Shi's poem of Song Dynasty: "the beauty of fish is known around the Yangtze River, and the fragrance of bamboo shoots is felt in the mountains."

In 1957, Mao Zedong's "water tune song head: swimming" was published. The poem "only drink Changsha water, but also eat wuchangyu" increased people's interest in wuchangyu. In 1965, wuchangyu was officially named as a local cuisine of Hubei Province, and became the leading cuisine of Hubei cuisine.

With the development of the times, the production technology of cooking Wuchang fish has been improved continuously, from the traditional steaming, boiling and frying to steaming, oil stewing, net clothing, slippery and other methods. Among them, steamed Wuchang fish has a unique style, which is characterized by smooth taste and delicious fragrance

. Steamed Wuchang fish usually only use Megalobrama amblycephala. The fish is complete in shape, white and bright in color, crystal like jade; the fish body is decorated with red, white and black ingredients, elegant and gorgeous. The taste of fish is delicious, the soup is clear, original, light and fresh, with ginger and sesame oil, and the aroma is pungent.

Production method

Practice 1

Ingredients: 1 fresh Wuchang fish, onion, ginger, peeled pork, soy sauce, cooking wine, salt.

Steps:

1. Wash the fresh Wuchang fish with scales, intestines and gills removed, and cut the fish with oblique knife on both sides.

2. Add salt, cooking wine, onion and ginger, marinate for half an hour.

3. Spread ginger slices, scallions and Wuchang fish on the big plate.

4. Put a few pieces of streaky pork in the belly of the fish and cover them on the back.

5. Steam over high heat for 8-10 minutes, then add soy sauce to taste. Garnish with shredded green onion and chili.

Practice 2

Ingredients: 1 Wuchang fish, right amount of scallion, right amount of shredded scallion, right amount of red pepper, right amount of cooking wine, 3 tbsp soy sauce, a little scallion oil.

Steps:

1. Remove scales, gills and viscera of Wuchang fish, and clean after scraping black membrane. Make a few cuts on the fish with a knife. Spread salt and cooking wine on the fish, inside and outside, and marinate for about 15 minutes.

2. Shred the green onion and ginger, and slice the ginger. Divide the cut green onion and ginger into three parts, one at the bottom of the plate, one in the belly of the fish, and another on the surface of the fish.

3. Add water to the steamer, put the fish in, bring to a boil and steam for 10 minutes.

4. Take out the fish after steaming, remove the scallion and ginger slices, and sprinkle with proper amount of steamed fish and soy sauce.

5. Add shredded green onion and red pepper, and pour in onion oil.

6. Boil a little onion oil in a small pot, pour on the onion oil juice; sprinkle with shredded green onion.

Practice 3

Ingredients: wuchangyu 1000g, Xianggu (fresh) 50g, Dongzhu 50g, ham 50g, salt 20g, monosodium glutamate 5g, shallot 8g, ginger 8g, pepper 1g, chicken oil 25g, yellow rice wine 10g, lard (refined) 70g.

Steps:

1. Cure Wuchang fish and put orchid knife on both sides of the fish.

2. Put the frying pan on a high fire and bring it to a boil with clean water. Scald the Wuchang fish with a flower knife in the boiling water pan. Immediately remove the fish from the clean water basin, scrape the fish scales, wash and drain the water.

3. Apply refined salt, yellow rice wine and monosodium glutamate on the fish for salting.

4. Cut mushrooms, bamboo shoots and ham into cypress leaves.

5. Put the mushroom slices, bamboo shoots slices and ham slices into the soup pot, scald them slightly, and then put them on the fish indirectly to form white, brown and red lace.

6. Put scallion and ginger slices on the fish, then pour 150 ml chicken soup and cooked lard.

7. Put the whole fish into the cage and steam it with high heat.

8. Steam until the fish's eyes protrude and the meat is soft. Remove the ginger slices and scallion knots, pour in cooked chicken oil, sprinkle with white pepper, and serve on the saucer with soy sauce, vinegar and shredded ginger.

Practice 4

Ingredients: 1 fresh Wuchang fish, 10g scallion, 10g ginger slices, 25g chicken oil, 5g shredded ginger, 20g wuliushi, 5g salt, 0.1g pepper, 4G monosodium glutamate, 3G sugar, 19g cooking wine (or beer).

Steps:

1. Kill and rinse the Wuchang fish first, remove the black membrane in the belly, put on the peony knife, wash the blood with water, and pick out the fish teeth. 2. Spread 1g of salt in the fish belly, put the scallion and ginger slices on the plate, put the fish back up on the plate (the scallion and ginger must be put in the fish belly), then sprinkle the beer and chicken oil on the fish evenly, then sprinkle the salt, monosodium glutamate, sugar and pepper in turn, and sprinkle them evenly on the fish back and the sliced meat. After marinating for one minute, sprinkle shredded ginger on the fish and steam for 3 minutes. Remove the shredded ginger. Pour the soup into a bowl and then pour it on the fish. 3. Sprinkle 20 grams of willow shreds on the back of the fish, fry in oil, and serve with steamed seasoning.

Practice 5

Ingredients: Wuchang fish, steamed fish sauce, ginger slices, scallion slices, green peppers, spicy millet, scallion flowers, salt, pepper, cooking wine.

Steps:

1. Remove the scales and gills of fish. Cut off the head and tail and pull out the internal organs. Wash.

2. Cut the fins with scissors, and then cut the fish into 0.5cm thick pieces without cutting off the belly.

3. Spread salt, pepper and cooking wine.

4. Spread ginger slices and scallion slices on the bottom of the plate. Spread the cut fish evenly on the plate.

5. Steam over high heat for 6 minutes, then drain the water from the dish. Evenly sprinkle with green pepper, spicy millet, scallion and steamed fish sauce. Drizzle with hot oil

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Practice 6

Ingredient: 1 Wuchang fish.

Accessories: appropriate amount of salt, steamed fish and soy sauce, scallion, ginger, garlic, chili sauce, vinegar, soy sauce, cooking wine and oil.

Steps:

1. Prepare a fresh Wuchang fish, and make steamed fish with fresh fish.

2. Scrape the scales, remove the internal organs and gills, cut off the fins, and cut off the head and tail of the fish.

3. Dry the body of the cleaned fish, cut the fish from the back, do not cut off the position of the fish belly, and cut the fish into 1cm thick slices in turn. This step is a little skill to turn a fish into a peacock. Remember to cut it from the back of the fish, but don't cut off the belly of the fish.

4. After cutting the fish, spread a little salt and pepper evenly, code ginger and scallion slices and marinate for 5 minutes.

5. When marinating the fish, light the fire and boil the water. After marinating the fish, gently separate the fillets, put the shape, and put the head in the middle. Place the fish in shape and spread the scallion and ginger slices. Boil water in a steamer, add fish and steam over high heat for 5 minutes. Be sure to wait for the water in the pot to boil before putting in the fish. Use the fire. It only takes 8 minutes. Don't rush to remove the cover after turning off the fire, and use the remaining temperature to keep it stuffy for another minute.

6. When out of the pot, remove the scallion and ginger slices. Drizzle with steamed fish and soy sauce, sprinkle with Scallion on the surface. You can use red pepper and other particles to decorate. Heat up the frying pan with oil, just smoke. Pour the hot oil on the fish.

Production skills

1. To make steamed fish, the key is to grasp the heat. If the time is too long, the fish will get old. Soy sauce is the key to the seasoning of steamed fish. If you don't like pepper, you can also pickle fish without pepper.

2. Fish must be fresh and steamed to be delicious. male

Chinese PinYin : Qing Zheng Wu Chang Yu