Wuchang fish is famous for Chairman Mao's "only drinking Yangtze River water, not eating Wuchang fish", and it is a kind of freshwater fish with a large proportion in Hubei aquaculture. In Hubei, Wuchang fish can be roughly divided into steamed fish and braised fish, but some places also like to make Wuchang fish into air-dried fish and then burn it.
My family and I personally think that fresh Wuchang fish tastes better. Although the meat quality of steamed wuchang fish is not as good as the garlic cloves of Shanghai fish, the color is refreshing and the entrance is still fresh and tender. The only drawback is that it has a little more thorns. Braised Wuchang fish is rich in flavor and attractive in color. Some people think that steamed wuchang fish has a fishy smell, and most of them will choose braised Wuchang fish.
Ingredients: Wuchang fish, ginger, chives, cooking wine, millet spicy, steamed fish and soy sauce.
Step 1: clean Wuchang fish, and cut off the head and tail after the black membrane and blood in the stomach are completely awake. Cut the fish into pieces five millimeters wide, and don't cut the belly.
Step 2: Put the fish in the pot, add ginger slices and onion segments, pour in a little cooking wine, stir well, marinate for a quarter of an hour, and then put the fish in a plate, which is similar in shape to the peacock's tail.
Step 3: Pour a proper amount of water into the steamer, put it in a fish dish after boiling over high fire, steam it over high fire for about 10 minutes, then take out the fish dish and pour off the steam water in the fish dish.
Step 4: Pour in steamed fish soy sauce, sprinkle with shredded onion and ginger, put millet spicy on the back of the fish, then pour in hot oil, and you can eat.
Ingredients: Wuchang fish, ginger, chives, garlic, dried peppers, starch water.
Seasoning: salt, soy sauce, soy sauce, sugar, pepper.
Step 1: Wash Wuchang fish thoroughly, draw a cross knife on it, then apply proper amount of salt, cooking wine and shredded ginger, and marinate for more than ten minutes.
Step 2: Chop shallots into chopped green onion, mince ginger, mince garlic, and cut dried peppers into sections. Pour an appropriate amount of oil into the pot, heat the oil, add the marinated Wuchang fish and fry until golden brown.
Step 3: Add minced garlic, Jiang Mo and dried chili, stir-fry until fragrant, then pour in appropriate amount of boiling water, and then add appropriate amount of soy sauce, soy sauce and white sugar.
Step 4: When the soup is almost dry, put the fish on the plate, then pour the starch water, add the right amount of pepper, pour the soup until it is thick, and finally sprinkle with chopped green onion.
Hello, I'm glad to answer your question.
Compared with frying, I think Wuchang fish is still steamed and delicious, which can keep the freshness of the fish. Some people may prefer spicy food. Let's share the practice of steaming Wuchang fish with chopped pepper.
1. Wash Wuchang fish, scratch a few knives on the surface of fish skin, apply appropriate amount of salt, and marinate with onion, ginger and cooking wine;
2. Spread the ginger slices on a plate, and put the pickled Wuchang fish on the ginger slices with a layer of chopped pepper;
3. Boil the fire in the pot, steam the fish in the pot for 8 minutes, and take it out;
4. Put hot oil in another pot, add pepper, sprinkle chopped green onion on the surface of fish skin, pour hot oil, and then pour steamed fish soy sauce.
Tip:
Wuchang fish is tender and tender, so it should not be steamed for too long. A catty of fish usually needs to be steamed for about 8 minutes.
This is my answer. I hope I can help you.
Practice 1: Braised Wuchang fish.
The ingredients are as follows: Wuchang fish 1, red pepper 1, ginger 1, 5 cloves of garlic, shallots 1, 2 tablespoons of salt, cooking wine, 2 tablespoons of soy sauce, oyster sauce 1 tablespoon, and water starch.
The specific method is as follows: clean Wuchang fish, then put it on a cutting board, cut knife flowers on both sides, then coat it with cooking wine and salt for later use, cut red pepper into rings, cut ginger and garlic into small pieces, and cut onion into chopped green onion. Then add oil to the pot, heat it, add Wuchang fish, fry until both sides are brown, then take it out, leave the bottom oil in the pot, add red pepper, ginger slices and garlic slices and stir-fry until fragrant, add 3 bowls of clear water, add a little salt, add 2 spoons of soy sauce, add 1 spoon of oyster sauce, add Wuchang fish after boiling over high fire, and then cover it.
Practice 2: steamed wuchang fish
The final preparation is as follows: 1 Wuchang fish, 1 teaspoon salt, 2 tablespoons cooking wine, appropriate amount of shredded onion, shredded ginger and red pepper, appropriate amount of steamed fish and soy sauce, and then add oil and heat in the pot.
The specific methods are as follows: after cleaning Wuchang fish, remove its head and tail, then cut it into thick slices, put it into a soup basin, add 65,438+0 teaspoons of salt, add 2 tablespoons of cooking wine, grab it evenly, then marinate it for flavor, then put it into a plate, then put it into a SAIC steamer, steam it for 65,438+00 minutes with high fire, then pour out the soup after steaming and pour it on steam.
Practice 3: Dry-cook Wuchang fish.
The ingredients are as follows: 1 Wuchang fish, 5 millet peppers, 2 shallots, 1 root parsley, proper amount of salt and pepper, and 3 cloves of garlic.
The specific method is as follows: after cleaning Wuchang fish, cut it with a knife, then coat it with cooking wine and salt, dry the water with a kitchen paper towel, then put it in an oil pan, fry it until both sides are brown, then sprinkle salt and pepper, and then chop the millet pepper, parsley and shallots and sprinkle them on the fish!
Practice 4: Braised Wuchang Fish with Sauced Onions
The ingredients are as follows: 65438+ 0 Wuchang fish, half a bowl of soy sauce, 2 shallots, 3 millet peppers and 2 spoonfuls of cooking wine.
The specific method is as follows: after cleaning Wuchang fish, put knife flowers on both sides, add oil and heat again, add Wuchang fish, fry until both sides are brown, then add half a bowl of soy sauce and half a bowl of water, add millet pepper rings, cover the pot, stew until the water is basically dry, and sprinkle chopped green onion after taking out the pot!
Practice 5: Braised Wuchang Fish with Douchi
The ingredients are as follows: 1 Wuchang fish, 3 millet peppers, 2 tablespoons lobster sauce, 1 root shallot, 3 cloves garlic, 1 teaspoon salt and 2 tablespoons cooking wine.
The specific methods are as follows: after cleaning Wuchang fish, split the fish from the back with a knife, then coat the fish with cooking wine and salt, add oil and heat it again, fry the fish in a pot until both sides are brown, and put it out for later use, then add lobster sauce, minced garlic and chopped millet pepper to stir fry until fragrant, add 2 bowls of clear water, boil over high fire, add a little salt after boiling, and then add Wuchang fish to stew until cooked.
Personally, I think steamed fish is delicious. Steamed wuchang fish "takes fresh Wuchang fish as raw material, with complete shape, white and bright color and crystal clear as jade." The fish body is decorated with red, white and black components, which makes it more elegant and gorgeous. Fish dishes taste delicious, the soup is clear, primitive, fresh and fragrant, with ginger and fragrant oil, and the aroma is tangy.
Composition details
Wuchang fish, steamed fish soy sauce, onion ginger, salt, white wine, pepper, pickled pepper, edible oil.
1. Wuchang fish cavity, scale, wash.
2. Put a flower knife on the fish. Marinate fish with refined salt and white wine.
3. Slice some onions and ginger.
4. Cut the other part into silk for later use.
5. Marinate the onion and ginger slices in the fish 10 minute.
6. Boil the water in a steamer. Add the fish, steam for 7 minutes, turn off the heat and steam for 5 minutes.
7. Remove the fish and pour out the soup. Add shredded onion and ginger and steamed fish and soy sauce.
8. Put oil in the pan and heat it. Add pepper and fry.
9. Put a small amount of chopped pepper into the fish, and then pour hot oil on the fish.
For Wuchang fish, there are fewer people who may eat it, but it is one of the main freshwater fish in China, and Wuchang fish is not only delicious in meat, but also rich in nutritional value, which is very suitable for the elderly and children because it does not have many fishbones. Wuchang fish is basically taboo, and everyone can eat it. But many people are worried that their Wuchang fish is not delicious and want to make this dish delicious. So, how to make Wuchang fish delicious? In fact, ordinary fish is also easy to cook.
Fish like Wuchang fish, many people prefer to eat its natural taste, so most of them are steamed, which directly retains its original flavor. This fresh and tender fish tastes sweet in the mouth. As long as you use a little ginger to deodorize it, it's easy to cook it at home.
If you want to make steamed wuchang fish at home, you can buy a Wuchang fish of a suitable size first. After it is cleaned, you don't have to cut the whole fish directly, just cut a few holes in the fish, so that you can taste the salt. After that, marinate with salt and cooking wine for a period of time, then put some ginger slices and onion segments on the fish, steam them in a pot for about 15-20 minutes, then take out the fish and remove the ginger slices and onion segments. Then pour some special steamed fish sauce on the fish, add new shredded ginger and scallion, and heat some hot oil to pour it on it.
This directly steamed Wuchang fish completely retains the original flavor of the fish, and the taste of the fish is light and smooth, which is very in line with the taste of the public. Therefore, making Wuchang fish at home is not only loved by family members, but also not very complicated and very convenient.
However, many people still like stronger fish, so they can choose to stew Wuchang fish. Generally speaking, the method of stewing Wuchang fish is similar to that of stewing other fish. First, fry Wuchang fish until golden, remember to fry both sides in place, and then put the fish on the plate. Stir-fry the favorite ingredients in the oil pan for a while, then pour in the fish and add some water to simmer until the soup is almost collected, and then sprinkle some chopped green onion on the plate. This delicious braised Wuchang fish is ready.
How to make Wuchang fish delicious? In fact, whether it is steamed or braised, or braised in oil. Wuchang fish can be cooked very well. Some people may say that it is not cooked well. It may be because the steaming time is too short or the salt ratio is wrong, but this is not a big problem. Practice makes perfect as long as you cook it a few times more.
Hello, I'm Jiezai, a gourmet.
Today, I saw a friend ask Wuchang fish if it was steamed or fried. Personally, I think steamed fish is the best Now I will share with you my practice of steaming fish.
Step 1: clean Wuchang fish and put bluegrass flower knives on both sides.
Step 2: Take a quick sip of hot water, take it out and scrape off the black film on the fish while it is hot.
Step 3: Add cooking wine, salt and white pepper to marinate for 10 minute.
Step 4: Slice the winter bamboo shoots and ginger, cut the mushrooms with a cross knife and slice the ham cooked in advance.
Step 5: code the fish evenly and pour in chicken soup and lard.
Step 6: steam Wuchang fish for 7 minutes, and return the soup in the dish to the pot to heat the fish, and Wuchang fish will be ready.
Give a compliment to your favorite friends, thank you.
Fried Wuchang fish
Ingredients: Wuchang fish, cauliflower, colored pepper, onion, Pixian watercress, soy sauce, cooking wine, sugar, salt, water, ginger and garlic.
Practice steps:
Step 65438 +0, Wuchang fish back cutter.
Step 2: Prepare onion, ginger and garlic.
Step three, prepare broccoli.
Step four, prepare colored peppers.
Step five, pat some dry flour on the back of the fish.
Step 6, heat the pot, wipe the bottom of the pot with fresh ginger, and then pour the oil.
Step 7, fry the fish with low fire.
Step 8, fry until golden, turn over and continue frying.
Step 9, fry the fish. The older the fish, the better.
Step 10: Take another oil pan and add the fried onion, ginger and garlic.
Step 1 1: Put onion, ginger and garlic aside and fry Pixian watercress on the other side.
Step 12: Stir-fry the seasoning, then add the fish, let it smoke, cook wine, sugar, vinegar and a little water, cover and stew 1 ~ 2 minutes.
Step 13: Fry the fish over for a while.
Step 14: Sprinkle with colored pepper and remaining onion leaves.
Step 15: finished product drawings.
Hello, everyone, I am a creator of the food field who is good at cooking: Hunan chefs don't eat spicy food, and I am happy to answer your questions.
For "is Wuchang fish steamed or fried delicious?" I will answer this question with my years of practice and experience in the chef industry. My answer to this question is: both steamed and fried are delicious, mainly depending on personal preference. If you pay attention to health, steam them with fresh nutrition; If you like the taste, I suggest frying. The following is a brief introduction of Wuchang fish:
Here are the cooking methods of steaming and frying:
Braised bream with scallion oil (steamed bream)
Ingredients:1.2kg fish.
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Ingredients: onion, onion, ginger, shallot, star anise, pepper, fragrant leaves, salt, cooking wine, monosodium glutamate, steamed fish and soy sauce are still extremely delicious.
Specific steps: 1. After killing bream, cut it with a straight knife and marinate it with salt, ginger and cooking wine 15 minutes;
2. Shred ginger, onion and onion, and cut shallots into foam (keep two) for later use;
3. Wash the pickled bream with clear water, put chopsticks under the plate (cooking is convenient and quick), put the fish on it, and steam a few pieces of ginger and a little monosodium glutamate in a steamer for 10 ~ 12 minutes;
4. Add star anise, pepper, fragrant leaves, shredded ginger, shredded onion, shredded onion and whole shallot, stir-fry onion oil with low fire, and then discharge the ingredients;
5. Take out the steamed bream, pick out the shredded ginger, and pour a little steamed fish soy sauce on it. Sprinkle a layer of chopped green onion, then boil the chopped green onion oil and pour it evenly on the chopped green onion (it is easier to steam without frying the chopped green onion oil).
Fried Wuchang fish
Ingredients:1.2kg bream.
Ingredients: salt, monosodium glutamate, chicken essence, soy sauce, cooking wine, ginger, garlic, shallots, red peppers, sugar and Chili noodles.
Specific steps: 1. The bream is slaughtered, washed and crossed, and marinated with salt, ginger and cooking wine for 30 minutes;
2. Shred ginger and red pepper, cut garlic and cut shallots for later use;
3. Wash the pickled bream with clear water, drain the water, put rapeseed oil in a hot pot, add shredded ginger, add a little salt, fry on low fire until both sides are golden, and take it out for later use;
4. Add rapeseed oil and lard into the hot pot, add garlic foam and Chili noodles and stir fry. Put the fried fish down and stir fry a little, add a little monosodium glutamate and soy sauce, don't drain the water, put it on a plate after frying, put a few shredded peppers and sprinkle some chopped green onion.
Wuchang fish is a fish named after its place of origin. It tastes delicious, and the beloved Chairman Mao even wrote poems praising it. Wuchang fish is rich in nutrition, protein and fat. Personally, I like this kind of fish very much, especially the one with fat in the middle of the stomach, which is fat, tender and delicious.
Personally, I think Wuchang fish is the best steamed fish, which retains the most authentic taste of fish and can be enjoyed without secondary processing. After buying Wuchang fish, clean it first and marinate it with salt, chopped green onion and ginger for a few minutes, which will taste better. After pickling, put the minced onion and ginger into the fish belly, with or without garlic slices, and then steam in a boiling water pot for 5 minutes. After steaming, pour in soy sauce and pour in hot oil, and the delicious steamed wuchang fish is ready.
The word "fish and sheep" constitutes the word "fresh". China culture has a long history, and it is not unreasonable for ancestors to create such a combination. Good ingredients are cooked in the simplest way, so that the original flavor is preserved.
I am a food lover and a home cooking sharer, hoping to meet the most delicious food.
Hello, everyone, I am a four-season foodie, and my answer is: Maybe few people know Wuchang fish. In fact, Wuchang fish is one of the main freshwater fish. Wuchang fish is not only delicious in meat, but also rich in nutritional value. Because it has few fishbones, it is very popular with the elderly and children.
The best way to eat Wuchang fish is steaming to keep its natural taste. Steaming not only retains its original flavor, but also makes delicate fish taste sweet when eaten in the mouth, while frying and braising in soy sauce are also very good practices. Personally, it depends on your personal preference.
Ingredients: Wuchang fish 1, Lycium barbarum 1, onion 1, 4 slices of ginger, 2 pieces of millet spicy, oil, salt, steamed fish and soy sauce.
1. Wash the fish to remove the fishy smell, change the flower knife, and then marinate with a little salt, cooking wine, pepper and onion ginger for 20 minutes to remove the fishy smell.
2. Put chopsticks under the plate, add fish, steam in boiling water for 15 minutes, take out of the pan, add appropriate amount of steamed fish and soy sauce, sprinkle with onion ginger and hot oil, and you can enjoy it beautifully.
It is said that Wuchang fish is a dish with more fame than taste. 1956 Chairman Mao went to Wuhan examination room. When the train stopped in Changsha, the local government specially sent two fresh Wuchang fish, but when he learned that Chairman Mao was going to Wuhan soon, the chef had to put the fish in the refrigerator. After arriving in Wuhan, the chairman suggested eating after work, inspection and swimming. The chef put two Wuchang fish and perilla together and added a little more. The soup was very light and delicious. Chairman Mao thought it was very delicious after eating it, so he improvised a famous sentence, "Only drink Yangtze River water, only eat Wuchang fish". Of course, I always like steaming.