Raw materials: fresh group head bream a tail (weighing about two pounds), cooked ham half a taels, net asparagus one or two, lard one and a half, monosodium glutamate three points, salt half a penny, green onion knots a penny and a half, one or two mushrooms, chicken oil two pennies, chicken broth three taels, two pennies of wine, two points of pepper, ginger one and a penny and a half.

Method: the fish scales, gills, viscera, clean, fish body on both sides of the scratch a few flowers, sprinkle fine salt, into the plate.

Shitake mushrooms, cleaned, and cooked ham cut into thin slices, spaced each other on the fish surface. Cut asparagus into thin slices and place on both sides of the fish, add green onion, ginger and wine.

Pot placed on a high flame, under the boiling water, the fish steamed for ten minutes, steamed to fish eyes protruding out of the cage. Pick out the ginger pieces, green onion knot. Frying pan placed on a high flame, under the lard hot, urinating into the original juice of steamed fish, under the chicken broth boiled, add monosodium glutamate, chicken oil pot, poured on the surface of the fish, sprinkled with pepper, that is, into.

This dish in the white fish above the red, yellow, brown and green decorated with a variety of ingredients, colorful. The fish is fat and delicate, and the soup is fresh, thick and fragrant, keeping the original flavor.

Braised Wuchang fish

Raw materials: fresh head bream a tail (weighing about two pounds), one or two slices of hairy yucca, one or two sesame oil, sugar one money, three dollars of cooking wine, green onion one money, cooked lard one or two dollars, monosodium glutamate (MSG) half a money, six dollars of wet starch, one or two dollars of soy sauce, two dollars of ginger.

Method: the fish scales, gills, viscera, clean, in the fish body cut diagonal cross knife lines five. Magnolia slices cut into thin slices.

Frying pan on a high flame, under the sesame oil is hot, the fish pan frying on both sides, add wine, ginger, soy sauce, salt, scallions, magnolia slices, water, etc., together with cooking, to be boiled, move the pot to the middle of the fire on the fire for ten minutes, and then end of the pot to the high fire continue to burn for three minutes, until the soup is thick and thick, that is, the fish from the pot to the plate. The original juice on the fire, under the monosodium glutamate, sugar, with wet starch thickening, into the cooked lard, pot pouring on the fish surface can be.

This dish is golden yellow in color, fat, fat, meat, thin and glutinous, oily and smooth, taste exceptionally delicious.

Oil stewed Wuchang fish

Raw materials: fresh group head bream a tail (weighing about a catty), fat pork one or two, lard one and a half, sugar half a two, soy sauce one or two, half a penny of refined salt, ginger three money, hairy yucca slices one or two, half a penny of monosodium glutamate, three dollars of cooking wine, half a two of red chili peppers, half a two of green onions, two catty sesame oil (about one or two consumed).

Method: remove the fish scales, gills, viscera, wash.

Cut several diagonal crosses on both sides of the fish. Coat the fish with half a tael of soy sauce and marinate for five minutes. Fatty pork, red pepper, green onions, yucca slices, all cut into one-inch long thick julienne.

Frying pan on a high flame, under the sesame oil to eight mature, the fish into the pan, both sides of the fried light yellow when removed. The original frying pan to pour the remaining oil on high heat, put fat pork, red pepper, scallions, yucca slices, fried for two minutes, to the scallion fragrance, and then the fish into the pot, add wine, ginger, soy sauce (half a tael), sugar, monosodium glutamate, salt, water (eight tael), simmering for three minutes.

To fish juice gradually thick, that is, move the pot on the micro-fire, cover and simmer for eight minutes, and then placed on the fire, under the lard to continue to simmer for two minutes, from the pot into the plate can be.

This dish is yellow and glossy, the skin is crispy and smooth, the meat is fat and tender, the juice is thick and thick, the taste is fresh and beautiful, salty and sweet with a slight spicy flavor.

Sands Wuchang fish

Raw materials: Wuchang fish 1 (about 500 grams) Ginger 5 grams Garlic 10 grams Jinsha material [Note] 80 grams of salt, cooking wine, pepper, sugar, chili pepper, cornstarch, salad oil, each in moderation?

Method:

1?Wuchang fish slaughtered clean, cut into sections, with ginger, garlic, salt, cooking wine, pepper, monosodium glutamate, sugar, chili powder, cornstarch marinated for 2 hours.

2. frying pan on the fire, injected salad oil to 60% heat, under the fish section fried, fish out of the oil, in the pan into a fish shape, sprinkled with sands material, that is, into.

[Note]: the golden sand material production method: in 250 grams of fried bread crumbs and 250 grams of fried garlic, add the appropriate amount of cooked sesame seeds, crispy flower kernel crumbs, salt, chicken powder, chili pepper, red oil, and then mix well into it.

Hometown Wuchang Fish

This dish draws on the unique method of pickling fish by fishermen on Liangzi Island in Hubei province, which is to pickle and then dry, fry and then steam.

Raw materials: 1 Wuchang fish (about 500 grams) green and red pepper julienne, shredded green onion, ginger, green onion, garlic, salt, cooking wine, monosodium glutamate, pepper, Laoganma hot sauce, salad oil, each appropriate amount.

Methods:

1?Wuchang fish slaughtered, from the back of the split to remove the viscera clean, and then in the fish body on both sides of the graver on the cross-hairline knife, with ginger, scallion, salt, pepper marinade for 6 hours, the middle of the need to turn 2 times, and then take out the towel to sop up the mucus, and put in the sun to dry for 2 to 3 days.

2. pot on the fire, put a little salad oil is hot, under the Wuchang fish fried to both sides of the golden brown, fish out on the strip plate, pour with Lao Ganma spicy sauce, salt, monosodium glutamate, cooking wine, garlic paste into the sauce, steamed for 5 minutes, and finally removed, sprinkled with green and red pepper julienne,