Wuchang fish a, pickled ginger slices, green onions, steamed fish soy sauce, oil in moderation

Practice:

1, the fish cleaned up, green onions cut into thin julienne.

2, steamer pot boil water, put the fish, pour steamed fish soy sauce, lay ginger slices and shredded scallions, steam for about ten minutes.

or

Raw materials:

Wuchang fish 650 grams, red and green pepper **** 4, ginger, green onion, cilantro moderate.

Seasoning:

Pepper, salt, dark soy sauce, cooking wine, vinegar in moderation.

Practice:

1, clean up the fish, cut in the fish body, inside and outside, rubbed with salt, soy sauce, cooking wine marinade for 10 minutes, green onions, ginger sliced into the fish belly, red and green peppers cut into small circles to be used;

2, add water in the pot, the water boiled pot put in the fish, steamed for 10 minutes to take out the fish;

3, the pot poured into the oil, add peppers, soy sauce, sugar, and then pour it over the fish. When the oil is hot, pour it on the fish, and lay the cilantro and red and green pepper rings on top.

Tips to go fishy:

1, the fish scaled and disemboweled after washing, put into the basin and pour some wine, you can remove the fishy flavor, and can make the fish taste delicious.

2, fresh fish cut open and washed, soaked in milk for a while can remove the fishy, but also increase the fresh flavor.

3, after eating fish, mouth flavor, chew on three or five pieces of tea, immediately fresh breath.

3, take out, frying pan hot, put the oil and steamed fish soy sauce, burn boiling hot, and then poured onto the steamed fish.