There are many ways to make Wuchang fish, whether it is sweet and sour, braised in brown sauce, stewed fish soup or steamed, the taste is very good. Fish with rich flowers, also called proud as a peacock fish. This fish is not only nutritious, but also very beautiful by steaming. Bass, mandarin fish, Wuchang fish and bream can all be cooked. Steamed fish in soy sauce is widely used, but it takes a lot of thought in modeling. The method is very simple. Knife work is the key to success or failure. Learn it quickly.

Fugui Kaiping Fish

Ingredients: Wuchang fish, scallion and ginger

Seasonings: oil, salt, cooking wine, white pepper, steamed fish black soy sauce and oyster sauce

Practice:

1. After buying Wuchang fish in the market, clean and drain it, and separate the head and body of the fish.

2. Cut off the fins, starting from the head, and cutting them from the back of the fish to the belly of the fish to the tail with a knife. Never cut them off.

3. Use 1 teaspoon of salt and 2 teaspoons of cooking wine to touch the fish and marinate for 15 minutes.

4. Shred the washed green onions and ginger and put them on the bottom of the fish dish.

5. The pickled fish is in the shape of proud as a peacock, and the head is placed in front. If the tail is too short to open the screen and affect the appearance, you can cut off a part and put it in the head.

6. After posing, spread a layer of shredded onion and ginger.

7. Juice adjustment: a little salt, a little white pepper, 3-4 spoonfuls of steamed fish and soy sauce, and half a spoonful of oyster sauce.

8. Pour the sauce evenly, the fish is easy to cook. Put it in the pan with cold water, steam it for 6 minutes after SAIC, then turn off the heat and stew it for 2 minutes. If there is too much soup, you can properly pour out some steamed fish.

9. Cook the oil and saute until fragrant.

Xiaoyi's secret:

1. When cutting fish, the interval should not be too big, and the thickness of the sliced fish should be between .5 and 1cm. If it is too thick, the number of "screens" is small, and it is not beautiful to open, and the whole shape can't be opened.

2. The fish belly must not be cut off when slicing. Try to cut the knife edge to the edge of the fish belly, so that it is easier to put out the shape of the screen.

3. Steaming time of fish: It depends on the species and size of fish.