Kaiping wuchangyu(kai ping wu chang yu )

Kaiping wuchangyu

Introduction:

"Let's talk about the tips of steaming fish first. It's very practical and suitable for most kinds of fish. 1、 When choosing fish, you usually need about one kilo or two liang of fish. It's too small, no meat, no head; it's too big, the meat is old, and the taste is not good; 2. When dealing with fish, most of the fish have black intima in the abdomen, so you must remove it, and then cut it into pieces on the back, 3. Marinate the fish with a small amount of salt, cooking wine, ginger and scallion. It doesn't take a long time, about 15 minutes. 4. Steam the fish. When the water in the pot boils, put it into it for steaming. A kilogram of fish needs to be steamed for 8 minutes, and then turn off the fire for 2 minutes. The steaming time varies with the size of the fish, and the steaming time is not suitable 5. Seasoning: after the fish is steamed, the water should be decanted first, because the water in the steamed fish is very fishy; when it is hot, steam the fish with soy sauce or meijixian, then add the shredded green onion and shallot, pour the fried pepper oil on it and choke it, so that the smell of the shallot will be fragrant. "

Production steps:

Materials required:

Wuchangyu: 1

Crab Seed: right amount

Ginger: right amount

Cooking wine: moderate

Vinegar: right amount

Salt: right amount

Chicken essence: appropriate amount

White pepper: right amount

Minced garlic: right amount

Onion powder: appropriate amount

Steamed fish drum oil: right amount

Oil: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Kai Ping Wu Chang Yu