Although Wuchang fish is a famous dish in Hubei, people all over the country love to eat it.
So how to make Wuchang fish delicious?
The following introduces a complete list of home-made recipes for Wuchang fish.
How to make Braised Wuchang Fish Ingredients: One fresh bream (about two kilograms), one tael of magnolia slices, one tael of sesame oil, one qian of white sugar, three qian of cooking wine, one qian of chopped green onion, one tael of cooked lard, and half MSG
Money, wet starch six cents, soy sauce one tael, ginger powder two cents.
[1] Preparation method: 1. Remove the scales, gills, and internal organs of the fish, wash it, and make five diagonal cross knife patterns on the fish.
Cut the magnolia slices into thin slices.
2. Put the wok on high heat, add sesame oil to heat, fry the fish on both sides until brown, add cooking wine, minced ginger, soy sauce, refined salt, green onions, magnolia slices, water, etc., cook together, wait until the soup boils, remove
Put the pot on medium heat and cook for ten minutes, then put the pot on high heat and continue to cook for three minutes until the soup is thick. Remove the fish from the pot and put it on a plate.
Put the original juice on high heat, add MSG and white sugar, thicken it with wet starch, add cooked lard, and pour it over the fish noodles.
Features: This dish is golden in color, rich in fat, thin and waxy in texture, oily and smooth, and tastes extremely delicious.
A complete list of home-made recipes for Wuchang fish. Steamed Wuchang fish 1. Still the old rule, ask the merchant to remove the internal organs of the fish and bring it back, clean it. 2. Make 2 cuts on the fish body, add salt and cooking wine and marinate for 15 minutes. 3. Add ginger slices and green onions.
Segment, put it into a pot of boiling water and steam for about 18 minutes. 4. Take it out and put it into another basin, pick out the ginger slices and green onion segments, put the shredded green onion again, and pour the steamed fish with soy sauce. 5. Heat the oil in the pot.
Pour it directly on the fish to braise Wuchang fish 1. Wash and dry the Wuchang fish, make a cross-shaped incision on the fish, the incision is 0.5 cm deep, apply cooking wine on the inside and outside of the fish body, and the skin of the fish (the whole body, including the head and fish
Apply salt to the tail) and marinate for 10 minutes. 2. Heat the vegetable oil in the pot over medium heat until it is 60 or 70% hot. When it just starts to smoke, slide the Wuchang fish in along the edge of the pot. You don’t need too much oil.
Tilt the pot slightly, fry one side until golden brown, then carefully flip it over, and fry the other side until golden brown. 3. Take a slightly larger flat plate, put the fried fish, leave the bottom oil in the pot, and add the pork
Stir-fry the stuffing over low heat until it changes color and spits oil. 4. Pour in the chopped chives, minced ginger and garlic, add a little cooking wine, stir-fry until fragrant, pour in enough stock to cover the fish body, if not, you can use water instead. 5. Cook
Add 2 tablespoons of light soy sauce, 1 tablespoon of salt, 1 tablespoon of white sugar and 1 tablespoon of white pepper. Bring to a boil over high heat. Add the fried fish to 6. Bring to a boil over high heat and cook over low heat for 5 minutes. Turn over and cook for another 5 minutes.
Pour a little water starch, make a thin gravy, and turn to high heat to thicken the soup. 7. Carefully pour the fish out, then pour the soup on the fish, and sprinkle with coriander and chili rings to garnish. How to make Wuchang fish 1. Live
One Wuchang fish, scaled and gills removed. 2. Cut the head and tail with a knife, and pull out the internal organs from the side. 3. Cut the middle section into slices with a knife (it can be cut or not. If you want to use a knife without cutting, please cut it from the back.
The parts of the fish belly are connected. Personally, I think cutting them will give a better shape and make it easier to pickle.) 4. Place the cut fish skin in a large bowl, add ginger slices, salt, chicken essence, white pepper, cooking wine, and vinegar, mix well and marinate 5
-10 minutes 5. Discard the fish tail, place the fish head up on a plate, arrange the fish fillets in a fan shape on the plate to look like a peacock spreading its tail, then sprinkle minced ginger and garlic on the surface 6. Add
Steam the steamer in a steamer that has been put on steam for about 8-10 minutes. 7. When steaming the fish, cut the small red peppers diagonally into rings and mince the green onions. 8. Take out the steamed fish, pour off the steamed water, and cut the tail
Garnish with red pepper rings, sprinkle with minced green onions, and finally top with steamed fish soy sauce and sesame oil to serve garlic-flavored Wuchang fish 1. Remove the gills, scales, and internal organs of the Wuchang fish, wash with water and drain.
2. Cut off both sides of the Wuchang fish with a knife to facilitate the flavoring during cooking. Apply dry starch all over the Wuchang fish so that it will not stick to the pan when frying and keep the fish skin intact.
3. Heat the oil pan. When the oil temperature is 80% hot, add the fish and fry until both sides are golden brown.
4. Cook glutinous rice wine, soy sauce, a little rice vinegar, salt, sugar, green onions, ginger; the more garlic the better, and an appropriate amount of water. Bring to a boil over high heat and turn to medium heat until the soup is almost dry. Add a little MSG.
, take it out of the pan and put it on a plate, and sprinkle in the chopped green onions.
Effects of eating Wuchang fish 1. Appetizing and strengthening the spleen Wuchang fish has the effect of regulating the spleen and stomach, appetizing, strengthening the spleen and increasing appetite.
At the same time, it is also beneficial to the body’s absorption of nutrients.
2. Prevent arteriosclerosis Wuchang fish contains high protein and low cholesterol. Regular consumption can prevent anemia, hypoglycemia, hypertension, arteriosclerosis and other diseases.