working methods

1. Remove scales, gills and viscera from the fish, wash them, draw some flowers on both sides of the fish, sprinkle with salt and put them on a plate. Wash the mushrooms, cut them into thin slices with cooked ham, and put them on the fish noodles at intervals. Cut the winter bamboo shoots into thin slices in the shape of cypress leaves and place them on both sides of the fish. Add onion, ginger (pat pine) and Shaoxing wine.

2. Put the pot on the fire, boil the water, steam the fish for ten minutes, and then take out the pot when the fish eyes are prominent. Pick out ginger slices and onion knots. Put the wok on a big fire, add lard and heat it, and secrete steamed fish juice. Add chicken soup to boil, add monosodium glutamate and chicken essence, pour it on the fish noodles and sprinkle with pepper. Serve. This dish is colorful, with red, yellow and brown-green ingredients on the white whole fish. The fish is fat and delicate, and the soup is fresh and fragrant, keeping the original flavor.

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

Ingredients: Wuchang fish1000g

Accessories: 50 grams of mushrooms (fresh), 50 grams of winter bamboo shoots and 50 grams of ham.

Seasoning: salt 20g monosodium glutamate 5g shallot 8g ginger 8g pepper 1g chicken oil 25g yellow wine 10g lard (refined) 70g.

Cooking method

1. Clean Wuchang fish and put bluegrass flower knives on both sides of the fish;

2. Put the wok on a strong fire, add clear water to boil, put Wuchang fish in a boiling water pot and scald it with a flower knife, immediately take it out and put it in a clear water basin, scrape off all scales, wash and drain;

3. Marinate the fish with salt, yellow wine and monosodium glutamate;

4. Cut mushrooms, winter bamboo shoots and cooked ham into cypress leaves respectively;

5. Put the mushroom slices, the winter bamboo shoots slices and the ham slices into the soup pot and take them out, and indirectly put them on the fish to form white, brown and red lace;

6. Put onion knots and ginger slices on the fish, and pour chicken soup 150ml and cooked lard;

7. Put the processed whole fish in a cage and steam it over high fire;

8. Steam until the fish's eyes protrude and the meat becomes soft, take it out, pick out ginger slices and onion knots, pour in cooked chicken oil, sprinkle with white pepper, and put it on a small dish with soy sauce, balsamic vinegar and shredded ginger.

Production skill

1. When the fish is slightly scalded in boiling water, it should be lifted with the scalding to avoid scalding the fish.

2. The fish's body patterns should be equidistant and uniform in depth, so as not to damage the image of the fish;

3. Slices of ingredients should be thick and symmetrical, and should be placed at intervals when fish lines are embedded;

4. When steaming the fish in the cage, keep the fire steaming until the fish's eyes protrude.

Onions and ginger slices are put into the bottom of the fish, so that the fish can be cooked evenly and quickly in hot air, and the fish can be kept fresh and tender.

material

Ingredients: Wuchang fish1000g

Ingredients: water-soaked mushrooms, cooked ham, ginger slices.

Seasoning: salt, monosodium glutamate, shallots, white pepper, cooking wine, chicken soup, cooked lard, cooked chicken oil, soy sauce, balsamic vinegar and shredded ginger.

Production steps

1. Wash Wuchang fish and brush bluegrass flower knife.

2. Scald Wuchang fish with boiling water, scrape scales with clear water, and marinate with refined salt, cooking wine, ginger, onion and monosodium glutamate.

3. Mushrooms, ginger and cooked ham are cut into leaves and placed on the fish at intervals to form a flower shape. Onion knots and shredded ginger were also put on the fish. Pour lard and chicken soup and steam 15 minutes.

Production key

Fish should be fresh and pickled to taste.

When steaming in a cage, pour lard and chicken soup.

When steaming, steam over high fire until the fish's eyes pop out.