Steamed wuchang fish is a traditional famous dish in Hubei province. It was once praised in poems: "Only drink Changsha water and eat Wuchang fish". Through these poems, people's interest in Wuchang fish has been increased. Among many cooking methods, steaming can be said to be unique, with smooth, tender, fresh and delicious taste;

Steamed wuchang fish has high requirements for food materials, usually only Megalobrama amblycephala is selected, and Wuchang fish can also be called Megalobrama amblycephala. Wuchang fish in liangzi lake, Ezhou, Hubei Province is the best choice, with a high head, a flat face and a thick back, a diamond shape, fat and delicious meat.

Steamed wuchang fish, the finished fish is complete in shape, white and bright in color, original, fresh and fragrant, with shredded ginger and sesame oil. However, if you want to cook steamed wuchang fish well, it is not as simple as steaming Wuchang fish in a steamer. If you want to do it well, it is natural and simple to master the main points. If you don't have certain cooking skills, the taste of steamed wuchang fish will be very bad, for example, it is extremely fishy, or the taste of fish is very firewood.

Today, I will give you an analysis of steamed wuchang fish's practice, which is a summary of my experience after I have practiced it many times. Although it is also a common practice, I want to say that it is also necessary to master these cooking skills in common practice, and some related tips and technical points are shared as follows. Let me add that steamed wuchang fish's practice is suitable for all kinds of freshwater fish;

1 There are still certain rules when buying bream. I think a large part of the delicacy of fish comes from the luck when purchasing. In order to keep good luck with me all the time, I choose to buy fresh bream in the supermarket. After many practices, I find that the bream bought in the supermarket is not only cheap, but also delicious.

2. The size of the steamer at home has also brought great restrictions on the production of steamed wuchang fish. The fish is too big, and the steamer often can't be put in. Therefore, it is recommended that you buy about 500 grams of bream when purchasing;

3, bream fish back is thick and fat, so in order to make the fish evenly heated when steaming, it is best to put a little flower knife on the fish back;

4. In addition to removing the black film from the belly when cleaning, it is necessary to put a little ginger into the fish belly when steaming, so that the deodorization will be more thorough;

5, about 500 grams of bream, when steaming in the pot, boil the water in the steamer before putting it in, and steam for 6-9 minutes;

6, steamed bream, there will be a lot of soup in the plate, this soup must be discarded, because after steaming, the soup in the plate is the main reason for fishy smell;

7. More shallots need to be prepared. When the onion is steamed in the pot, the onion is at the bottom. In addition to the fishy smell, there is also the most important role. The fish will not be soaked in the soup. As mentioned above, the soup is rather fishy because of the isolation of the onion. Avoid fishy smell to the greatest extent;

Ingredients: a bream, a little ginger, a handful of shallots, about 3 spoonfuls of steamed fish and soy sauce, and a proper amount of cooking oil;

Specific practices:

1, slice ginger and chives into long sections, and prepare more, because it will be used more in the steaming process;

2, the bottom of the onion section, put a proper amount of ginger in the fish belly, the main function is to remove the smell;

3. In addition, you need to prepare a little shredded ginger and scallion, cut them and soak them in clear water for later use;

4. After the water in the steamer is boiled, put the treated bream and steam it for 6-9 minutes according to the size of your own fire;

5, steaming for about 7 minutes, after Wuchang fish is steamed, pour out the juice in the plate, take out the ginger slices in the fish belly and the chives at the bottom of the plate, and it is best to replace a plate;

6. After changing the plate of the steamed Wuchang fish, evenly spread the cut shredded ginger and shredded onion on the back of the fish;

7. In a wok, heat a little cooking oil to boiling;

8. Sprinkle hot oil to stimulate the fragrance of shredded ginger and shredded onion;

9. Finally, drizzle with steamed fish soy sauce, and a plate of delicious steamed wuchang fish will be ready;

At the end of the paper, I want to say a few words. Steaming fish with soy sauce is also very learned. It is not to steam fish with soy sauce first, and then pour hot oil. If this is the order, the delicacy of fish will be discounted. It is necessary to spray hot oil first to stimulate the fragrance of shredded ginger and onion, and then steam fish with soy sauce. Remember, this order cannot be wrong;