Do you know the common practice of steaming Wuchang fish? Wuchang fish is a high-yield fish in Wuhan, Hubei Province. Its meat is plump and delicious, and Wuchang fish has many practices. Here, I would like to share with you some home cooking methods of steaming Wuchang fish. I hope everyone will steam Wuchang fish with me and enjoy a good time!
The common method of steaming Wuchang fish is 1 1. Put the bluegrass flower knife on both sides of the washed Wuchang fish, take it out quickly after boiling water, and scrape off the black film on the fish while it is hot.
2. Add cooking wine, salt and white pepper to marinate for ten minutes. Cut the winter bamboo shoots, ginger, mushrooms and ham evenly on the fish.
3. Pour chicken soup, lard, etc. Steam in a steamer, add Wuchang fish and steam for 7 minutes. After the fish is steamed, heat the soup in the pan and pour it on the fish.
Daily practice of steaming Wuchang fish 2 1, preparing raw materials;
2. Make several cuts on the surface of Wuchang fish, add appropriate amount of salt and smear evenly;
3. Add a little cooking wine and marinate for three minutes;
4. Boil the boiling water, put the ginger slices on the Wuchang surface and steam in the pot for eight minutes;
5. After the fish is steamed, take it out, take it out and drain it, and remove the ginger slices on the surface of the fish;
6. Sprinkle steamed fish soy sauce on the surface;
7. Put shredded onion and chopped green onion on the surface of the fish;
8. Put the cold oil in the cold oil, add the pepper and stir fry;
9. Pour Chili oil on the surface of the fish.
10, table delivery.
Homemade steamed wuchang fish 3 main ingredient
Wuchang fish (400g)
condiments
Ginger (moderate amount) and onion (moderate amount)
kitchenware
stewpot
step
1. Wash Wuchang fish 1 piece (about 400g).
2, a little scallion, shredded ginger
3. Put the onion and some ginger on the bottom of the plate.
4. Put some other shredded ginger in the belly of the fish, cut three flower knives on the back of the fish, and evenly coat the fish with a thin layer of salt (a small amount of salt).
5. After the water in the pot is boiled, put the fish in the pot.
6. Turn off the fire after steaming for 8 minutes, and then steam for 7 minutes (don't take it out immediately after turning off the fire, wait for 7 minutes to open the lid and call it virtual steaming).
7. After the fish is out of the pot, sprinkle with chopped green onion, pour with soy sauce and hot oil, and a fresh and delicious steamed wuchang fish will be finished.
Recipe introduction
Drink only Changsha water and eat Wuchang fish-Chairman Mao's famous sentence. Wuchang fish, as a native of Hubei, I like to eat whatever I do, from snacks to big ones. Fish is tender and delicious. It's really delicious food. Wuchang fish is warm and sweet; Has the effects of tonifying deficiency, invigorating spleen, nourishing blood, expelling pathogenic wind and invigorating stomach; Can prevent anemia, hypoglycemia, hypertension and arteriosclerosis.
skill
The last step of virtual steaming is very important, and the taste of fish will be discounted after omission; If it is steamed fish, the weight of the fish should be less than 600g, which is convenient for steaming and loading.
common sense
The role of Wuchang fish
Invigorating deficiency;
Benefiting the spleen;
Nourishing blood;
Drive away the wind;
Stomach-strengthening;
Prevention of anemia and hypoglycemia;
Prevention of hypertension;
Prevention of arteriosclerosis
Taboo of Wuchang fish
People with chronic dysentery are forbidden to eat.