Practice

1, the fish scales, gills, viscera, clean, fish body on both sides of the scratch a few flowers, sprinkled with fine salt, served in the dish. Shiitake mushrooms, and cooked ham cut into thin slices, spaced each other on the fish surface. Asparagus cut into thin slices of cypress leaves, set on both sides of the fish, add green onion, ginger (pat loose) and wine.

2, the pot is placed on the fire, under the water boiling, the fish steamed for ten minutes, steamed to fish eyes protruding out of the cage. Pick out the ginger, green onion knot. Frying pan placed on a high flame, under the lard hot, urinating into the original juice of steamed fish, under the chicken broth boil, add monosodium glutamate, chicken essence pot, pour on the fish surface, sprinkle pepper, that is into. This dish in the white fish above the red, yellow, brown and green decorated with a variety of ingredients, colorful. The fish is fat and delicate, and the soup is fresh, thick and fragrant, keeping the original flavor.

Features: This dish is decorated with red, green and yellow ingredients on top of the white fish, which is colorful. This fish is as tender as tofu, as fragrant as crab meat, light and refreshing, the fish meat is fat and delicate, the soup is fresh, thick and fragrant, keeping the original flavor.

Main ingredient: Wuchang fish 1000 grams

Accessories: mushrooms (fresh) 50 grams 50 grams of asparagus 50 grams of ham 50 grams

Seasoning: 20 grams of salt 5 grams of MSG 8 grams of green onions 8 grams of ginger 8 grams of pepper 1 gram of chicken oil 25 grams of yellow wine 10 grams of lard (refining) 70 grams

Methods of Cooking

1.Wuchang fish treatment, in the body of the fish on both sides of the graver The fish will be cleaned and graved on both sides of the body;

2. Put a frying pan on high heat, add water to boil, and put the wuchang fish under the boiling water pot, immediately fishing out of the basin of water, scraping the fish scales, washing and draining the water;

3. Marinate the fish with refined salt, yellow wine and monosodium glutamate (MSG);

4. Slice mushrooms, asparagus, and cooked ham into cypress blades;

5. 5. the mushroom slices, asparagus slices, ham slices are put into the soup pot a little hot out, indirectly arranged in the fish, white, brown, red lace;

6. scallion knots, ginger slices are also placed on the fish, dripping with chicken broth 150 ml, cooked lard;

7. will be processed whole fish with the plate into the cage with a high-flame steaming;

8. steaming to the fish eyes protruding, the meat is soft and soft, take out, and then the fish is steamed to the eye. Pick off the ginger, green onion knot, dripping cooked chicken oil, sprinkle white pepper along with seasoned soy sauce, balsamic vinegar, ginger small flavor plate on the table that is ready.

Hints

1. When the fish is slightly scalded in boiling water, it should be scalded and lifted up as it is scalded to avoid the fish getting old;

2. The pattern of the fish should be graved at equal distances and at the same depth, so as not to harm the image of the fish;

3. The ingredients should be sliced at an even thickness and should be placed at intervals when embedded in the pattern of the fish;

4. When steaming the fish in a cage, it is necessary to keep the fire high and the steamer full of gas until the fish eyes bulge out. full of gas, steam until the fish eye protrudes as good;

5. scallion, ginger pad into the bottom of the fish is to make the fish body through the heat cooked evenly, cooked quickly, but also to maintain the tenderness of the fish.

Ingredients

Main ingredient: 1000 grams of Wuchang fish

Accompaniment: mushroom, cooked ham, ginger each a little

Seasoning: refined salt, monosodium glutamate, green onion, white pepper, cooking wine, chicken broth, cooked lard, cooked chicken fat, soy sauce, balsamic vinegar, ginger, each in moderation

Making Steps

1, will be Wuchang fish clean, graved lancao

2, Wuchang fish boiling water, into the water to scrape the fish scales, with refined salt, cooking wine, ginger, green onion, monosodium glutamate marinade to taste.

3, shiitake mushrooms, ginger, cooked ham were cut into leaves, spaced out in the fish into a flower shape, green onion knots, ginger is also placed on the fish. Drizzled with lard, poured with chicken broth, steamed in a cage for 15 minutes to become.

The key to making

The fish should be fresh and marinated to taste.

When steaming, drizzle with lard and pour with chicken broth.

Steaming should be done with high fire until the fish eyes stand out.