Steamed Wuchang Fish(qing zheng wu chang yu )

Steamed Wuchang Fish

Introduction:

"We all know that there should be fish for the Chinese new year, which symbolizes" surplus every year. ". Fish is not only nutritious, but also delicious. The ancients have the saying that "the taste of fish is the taste of all kinds of flavors. After eating fish, all kinds of flavors are tasteless.". The word "fresh" was attributed to the "fish" department instead of the "meat" department, and fish was regarded as the best of "fresh". Therefore, fish has always been a favorite food. Fish not only tastes delicious, but also has a variety of health functions. For the baby, parents had better use steaming, boiling, stewing and other ways, not frying, baking, frying and other methods

Production steps:

Step 1: remove the scales, gills and viscera of Wuchang fish, scrape the black membrane and clean it, then draw a few knives on the fish with a slanting knife, then spread salt and cooking wine on the fish, inside and outside, and marinate for about 15 minutes.

Step 2: shred the scallion and ginger, slice the ginger, divide the scallion and ginger into three parts, one at the bottom of the plate

Step 3: shred the scallion and ginger, slice the ginger, divide the scallion and ginger into three parts, one at the bottom of the plate

Step 4: put one in the belly of the fish and another on the surface of the fish.

Step 5: add water to the steamer, put the fish in, bring to a boil and steam for 10 minutes.

Step 6: take out the fish after steaming, remove the scallion and ginger slices, and sprinkle with proper amount of steamed fish and soy sauce;

Step 7: add shredded green onion and red pepper, and pour in onion oil;

Step 8: boil a little scallion oil in a small pot, pour on the scallion oil juice; sprinkle with shredded green onion.

Materials required:

Wuchangyu: 1

Scallion: right amount

Shredded scallion: right amount

Red pepper: right amount

Cooking wine: moderate

Steamed fish and soy sauce: 3 tbsp

Sauce with scallion oil: a little

Precautions: 1: the black film in the fish maw must be cleaned, otherwise it will smell fishy. 2: I think steamed fish with soy sauce alone is fresh enough. Of course, you can add all kinds of condiments according to your own preference.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: onion

Chinese PinYin : Qing Zheng Wu Chang Yu