Indeed, the best way to eat a delicate and delicious fish like Wuchang fish is steaming, so as to taste the original delicate and delicious Wuchang fish, and it is not easy to worry about the loss of nutrition of Wuchang fish. Although steamed wuchang fish's processing method is relatively simple, it also tests everyone's cooking skills. The most important thing is how to treat Wuchang fish without fishy smell and how many minutes to steam it.

Today, Bian Xiao will explain this confusion to everyone, so that everyone can make Wuchang fish stronger and eat it more tender. When I was in steamed wuchang fish, I kept my craft in mind. Steamed bass is tender and delicious, and it's not fishy at all.

Step 1: Scrape the scales of Wuchang fish, remove the viscera, viscera and black membrane in the abdomen of the fish, then put it in cold water for continuous washing, cut the fish with a knife and put it aside to wipe the water. Reminder: Everyone must clean up the blood in Wuchang fish, and the black film in the belly of the fish must be torn off, so that Wuchang fish will not become fishy.

Step 2: After settling Wuchang fish, rub both sides of Wuchang fish with wine and salt, and then marinate Wuchang fish in rice wine and edible salt for 10 minute.

Step 3: shred some shallots prepared in advance and ginger for later use.

Step 4: After the Wuchang fish is marinated, throw away the sauce in the dish, put the shredded onion and ginger into the Wuchang fish, spread it on it, and sprinkle with seafood soy sauce.

Step 5: put water in the pot until the water boils, put it in a steamer, steam the prepared Wuchang fish in the pot for eight minutes, then turn off the fire and stew for two minutes. Reminder: This step can determine the steaming time according to the size of Wuchang fish. Personally, it usually takes eight minutes to steam.

Step 6: After the Wuchang fish is steamed, remove the shredded onion and shredded ginger, replace it with new shredded onion and sprinkle with chopped green onion.

Step 7: Burn a small amount of cooking oil in the wok until the oil is hot. Sprinkle the oil on the onion segments and shredded onion while it is hot to stimulate the aroma of the onion, and a delicious steamed wuchang fish is finished.

That's what I want to share with you today in steamed wuchang fish. Many people actually don't know how to remove the fishy smell of Wuchang fish.

In fact, Wuchang fish has an important process besides adding rice wine and other ingredients for pickling, and that is how to deal with Wuchang fish. The viscera, viscera and black membrane inside the fish belly need to be clean and tidy, and the blood of the fish should be completely removed, so that Wuchang fish will not have a fishy smell. In addition, it is better to steam Wuchang fish for eight minutes and then stew for two minutes instead of steaming it for ten minutes immediately, so that Wuchang fish will not be too old to eat.