Steamed Wuchang fish in private(si fang zheng wu chang yu )

Steamed Wuchang fish in private

Introduction:

"Wuchangyu" is produced in Ezhou City, Hubei Province (known as Wuchang in ancient times), commonly known as blunt snout bream. According to Wuchang county annals, bream, also known as shrunken bream, is one of the best bream producers in the world. It's a place where the water is whirling and the deep pool is bottomless. It's got by fishermen. It's not only delicious, but also better than other places. "

Production steps:

Step 1: a piece of pomfret, a Jin to a Jin and a half is good, too small to taste good, too big to steam.

Step 2: shredded ham with scallion and ginger, minced scallion, sliced ginger and garlic, dried red pepper and parsley (for decoration or not).

Step 3: fish knife, two teaspoons of salt, half a teaspoon of monosodium glutamate, two teaspoons of white pepper, two teaspoons of steamed fish, soy sauce, half a teaspoon of cooking wine, one teaspoon of edible oil (I use sesame oil) evenly knead for a while, marinate for ten minutes.

Step 4: put onion, ginger and ham in the stomach of fish, slice ginger and garlic, lay the bottom of the plate, place coriander and red pepper on the fish, put the fish in the pot with boiling water, steam over high heat for eight minutes, and leave it for two minutes without uncovering the lid.

Step 5: pour 1 tbsp soy sauce, sprinkle with chopped green onion, boil 1 tbsp cooking oil, 1 tbsp lard mixture, heat until smoke, cool for 5 seconds, and sprinkle evenly on the fish.

Step 6: the delicious, tender and smooth steamed fish is ready.

Materials required:

Wuchangyu: one

Onion shreds: Ten

Ginger: Ten

Shredded ham: Ten

Ginger slices: Four

Garlic: five slices

Coriander: moderate

Dry red pepper: right amount

Salt: two teaspoons

White pepper: one teaspoon

MSG: half teaspoon

Steamed fish and soy sauce: 3 tbsp

Cooking wine: half a teaspoon

Cooking oil: 1 tbsp

Lard and cooking oil mixture: 2 tbsp

Note: be sure to bring the water to a boil, don't worry about not cooked, I today's fish a Jin and a half, also cooked, taste very good.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Si Fang Zheng Wu Chang Yu