It is indeed one of China's major freshwater fish, and Wuchang fish is not only delicious, but also has a rich nutritional value, the elderly and children are very suitable for consumption, because it is not a lot of fish thorns. Wuchang fish basically has no contraindications is Hubei aquaculture in a large proportion of a freshwater fish. In Hubei, Wuchang fish is roughly divided into steamed and braised

Chairman Mao once in the Yangtze River after swimming, left a "only to drink the water of Changsha, and eat Wuchang fish" such a good sentence, enough to see the freshness of the Wuchang fish, so as to make Wuchang fish famous at home and abroad? After cutting and rinsing, add green onions, ginger, cooking wine, salt, chicken essence, white pepper, marinate for 10 minutes, the plate into the green onions, ginger bottom, put on the marinated fish, into the pot on high heat steam for 8 minutes, take out and pour off the excess broth, into the green onions,

The specific method will be broadcast in the future on the video. If the Wuchang fish is live just killed then steamed delicious, fresh and tender; if it is killed every other day or air-dried then fried delicious, fragrant; fish has a variety of practices, as for what practice is delicious, I think it depends on personal preferences and tastes, just like the Japanese people like to eat sashimi, and the Chinese people in southern China like to eat steamed fish, the northern people like braised fish, it can be seen that the delicious and the delicious varies according to the person. There are many ways to eat Wuchang fish, most of them are home cooking, but some of you who are less likely to go to the kitchen may have fewer ways to eat it! I personally think that Wuchang fish steamed the most delicious, this practice retains the most genuine fresh flavor of the fish, without the need for secondary processing, you can enjoy the delicious. Buy back Wuchang fish after the first clean, with salt onion ginger pickle for a few minutes, so that it can be better flavored, pickled and then fill the fish belly with large slices of onion ginger,