Steamed Wuchang Fish(qing zheng wu chang yu )

Steamed Wuchang Fish

Introduction:

"Maybe it's because of the hot weather. My diet has become light. My husband, who has always had a strong taste, also likes to eat light and original steamed fish. "Steamed Wuchang fish" is mainly made of fresh Wuchang fish. The fish is complete in shape, white and bright in color, and crystal clear like jade. The fish body is decorated with red, white and black ingredients, which is more elegant and gorgeous. The dishes taste delicious, the soup is clear, original, light and fresh, with ginger and sesame oil

Production steps:

Step 1: remove the bore, scale and wash the Wuchang fish.

Step 2: put a knife on the fish. Salt and Baijiu are used for fish flavor.

Step 3: slice part of onion and ginger.

Step 4: cut the other part into shreds.

Step 5: marinate the scallion and ginger slices in the fish body and chamber for 10 minutes.

Step 6: put water in the steamer and bring to a boil. Add the fish, steam over high heat for 7 minutes, steam over low heat for 5 minutes.

Step 7: take out the fish, pour out the soup, add chopped green onion and ginger and steamed fish soy sauce.

Step 8: heat the frying pan with oil, add pepper and fry until fragrant.

Step 9: put a small amount of chopped pepper into the fish body and pour hot oil on the fish.

Materials required:

Wuchangyu: 600g

Steamed fish and soy sauce: 20g

Scallion: right amount

Ginger: right amount

Salt: 5g

Baijiu: 5 grams

Zanthoxylum bungeanum: 5

Pickled pepper: right amount

Edible oil: right amount

Note: water into the fish, to keep the fire full of gas, steam until the fish eye protrusion is good;

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Qing Zheng Wu Chang Yu