Hubei famous dish(hu bei ming cai hong shao wu chang yu )

Hubei famous dish

Introduction:

"I like fish very much. I don't have meat. My family eats fish three or four times a week. Maybe it's because I was born in Baiyangdian Lake. People there like fish very much. Wuchangyu is called Megalobrama in Wuhan, bream in Wuhan, or wuchangyu. In order to highlight the regional characteristics, it's called "braised wuchangyu". It's also a famous dish in Hubei Province. Braised, steamed and braised are the specialties in many hotels. We don't eat them in restaurants, we cook them by ourselves! In our place (burn) boil fish with corn flour cake, or wowowotou, that is a perfect match, eat delicious, corn flour cake dipped in soup to eat, the delicious fish all income mouth, in order to this fish, specially do corn flour wowowotou, only the surface is very soft, steamed after soft collapse, not very beautiful, I use the hot noodles and hair noodles method, taste sweet, taste soft! ”

Production steps:

Step 1: remove the scales and viscera of Wuchang fish, remove the black film inside the fish belly, wash, cut the cross knife on the back, peel and slice the ginger, peel and loosen the garlic, wash the pepper to remove the dust on the surface, one large material, more than ten Chinese prickly ash, wash and chop the chives for standby

Step 2: take a bowl, add garlic, pepper, seasoning, dried pepper, 1.5 teaspoon vinegar, 1.5 teaspoon oyster sauce, 1.5 teaspoon cooking wine, 1.5 teaspoon yipinxian soy sauce, 1.5 teaspoon steamed fish soy sauce, and mix them into a bowl of juice,

Step 3: heat the frying pan and drain the oil

Step 4: put the fish into the pot and fry it over medium low heat until golden on both sides,

Step 5: deep fry ginger slices until fragrant,

Step 6: transfer the juice into a bowl, add warm water, bring to a boil over high heat, then turn to low heat (turn the fish upside down)

Step 7: cook until the soup is a little thick, add some salt

Step 8: make the soup less and thicker. Add pepper, chicken essence and turn off the heat

Step 9: Sprinkle with chopped chives

Step 10: take the pot and put it on a plate.

Materials required:

Wuchang fish (about 1 jin): 1

Corn oil: right amount

Vinegar: 1.5 teaspoon

Delicious soy sauce: 1 teaspoon

Steamed fish and soy sauce: 1 / 2 teaspoon

Oyster sauce: 1 teaspoon

Ginger: 2 slices

Garlic: 2 cloves

Dried pepper: 2

Chinese prickly ash: more than 10

Large material: 1

Chopped chives: a little

Pepper: a little

Chicken essence: a little

Salt: right amount

Yellow rice wine: 1 teaspoon

Warm water: moderate

Precautions: 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 and arteriosclerosis.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Hu Bei Ming Cai Hong Shao Wu Chang Yu