Steamed Wuchang Fish(hu bei jia xiang cai qing zheng wu chang yu )

Steamed Wuchang Fish

Introduction:

"Just drink Changsha water, and eat Wuchang fish" -- Chairman Mao's famous poem. Wuchangyu, as a native of Hubei, I love it very much no matter what I do, from snacks to big ones. Fish is very smooth and tender, delicious, it is really a delicious food. Wuchang fish is warm in nature and sweet in taste. It has the functions of tonifying deficiency, tonifying spleen, nourishing blood, dispelling wind and strengthening stomach. It can prevent anemia, hypoglycemia, hypertension and arteriosclerosis

Production steps:

Step 1: wash a piece of Wuchang fish (about 400g)

Step 2: scallion, shredded ginger

Step 3: put the scallion and ginger on the bottom of the plate

Step 4: put some other shredded ginger into the belly of the fish, cut 3 flower knives on the back of the fish, and evenly spread a thin layer of salt (a small amount of salt) on the fish

Step 5: after boiling, put the fish into the pot

Step 6: steam over high heat for 8 minutes, then turn off the heat, and then steam for 7 minutes (do not bring it out immediately after turning off the heat, and then open the lid after 7 minutes, which is called steaming)

Step 7: Sprinkle the scallion on the fish, drizzle with soy sauce and hot oil, and a fresh and delicious steamed Wuchang fish is finished

Materials required:

Wuchangyu: 400g

Ginger: right amount

Scallion: right amount

Salt: right amount

Peanut oil: right amount

Soy sauce: moderate

Note: the last virtual steaming step is very important, omitting the fish taste will be discounted; steamed fish, the best weight of fish is less than 600 grams, easy to steam and plate

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Hu Bei Jia Xiang Cai Qing Zheng Wu Chang Yu