Xiaowuchang fish is a special fish in Wuhan, and its nutritional value is still relatively high. It is delicious to steam Xiaowuchang fish directly. When steaming Xiaowuchang fish, you can put two pieces of ginger to remove the fishy smell of Xiaowuchang fish. Of course, Xiaowuchang fish has many other methods. Next, let's learn more about the practice of Xiaowuchang fish.

A complete collection of fish practices in Xiao Wuchang

The meat quality of Xiaowuchang fish is tender, so what is the practice of Xiaowuchang fish?

Firstly, Wuchang fish 1 strip, 2 dried peppers, cooking wine10g, onion10g, minced garlic 8g and ginger 7g are prepared. Wuchang fish flower knife; Put the oil in the pot, and pour in the onion, garlic, ginger, dried Chili, star anise, and big hot incense. Add light soy sauce, dark soy sauce, clear water, and bring to a boil. Pour Wuchang fish, add salt, white sugar and white pepper, and stew for 10 minute. Add cooking wine and collect the juice over high fire.

Or cut a few knives on the surface of Wuchang fish, and then apply a proper amount of salt; Add ginger slices and cooking wine and marinate; Spread ginger slices on the bottom of the plate; Put the pickled Wuchang fish on ginger slices, and then put chopped peppers on the surface of the fish; After the water boils, put the chopped pepper fish into a steamer and steam for 8 minutes on high fire; Take out the fish; Add some pepper and oil to the pot and heat it; Sprinkle chopped green onion on the surface of the fish, pour hot oil on the chopped green onion, and then pour some steamed fish soy sauce on the side.

Tips on how to make small Wuchang fish

There are tricks to make small Wuchang fish delicious, so what are the tricks to make small Wuchang fish?

You can clean the killed Wuchang fish first, cut a small mouth on the fish with a knife, and marinate it with a little salt for 10 minute. Clean the wok, boil it, add oil (more if appropriate), add a little salt in the oil, and heat the oil. Slowly put the fish into the pot. Don't turn the fish over in the early stage. You can pour the oil on the side of the pot onto the fish above with a shovel. After frying both sides of the fish until golden, scoop out the fish and put it on a plate for later use.

Then pour the oil out of the pot, clean the pot and pour the oil again. When the oil is hot, add the bean paste, then add a proper amount of water and bring the water to a boil. Then put the fried fish into the pot and add the chopped pepper at the same time. Turn the fish over in 2-3 minutes, so that it can be cooked on both sides. After the soup in the pot is collected, put the fish into a plate, sprinkle with coriander segments, and then pour the remaining soup in the pot on the fish.

Practice of steaming small Wuchang fish

Small Wuchang fish can choose steaming, so what is the practice of steaming small Wuchang fish?

Clean Wuchang fish, remove the black membrane from the abdomen, and scrape the mucus from the epidermis with a knife. Shred half the onion and cut into pieces, slice the ginger and shred the red pepper for later use. Then start pickling fish. First, put a spoonful of salt on the inside and outside of the fish, and then put a layer of cooking wine on it. Then put some onion and ginger slices into the fish belly and fish body, and then let them marinate for ten minutes to better remove the fishy smell.

Put a proper amount of water in the pot. After the water is boiled, put the fish in the pot and cover the pot tightly. Steam on high heat for seven to eight minutes, then simmer for one or two minutes. Prepare an empty bowl while steaming the fish. Pour in a proper amount of steamed fish and soy sauce, soy sauce and sesame oil to make a bowl of juice for later use. After the fish is steamed, take it out of the pot. Dump all the soup on the plate, and remove the onions and ginger from the fish surface. Pour the bowl of juice on the fish while it is hot. Put shredded onion and shredded red pepper on the fish. Pour an appropriate amount of cooking oil into the pot, heat it until it smokes, then turn off the fire and pour the oil on the fish.

How to make small Wuchang fish delicious?

Small Wuchang fish is quite rich in nutrition, so how can small Wuchang fish eat well?

It's delicious to cook Wuchang fish with watercress. First, make three oblique cuts on the surface of the fish, then add salt, ginger slices and white wine to smear evenly and marinate for ten minutes; Wipe the bottom of the pot with ginger; Heat a pot, pour in an appropriate amount of oil, control the surface water of the pickled Wuchang fish to dry, and then put it in the pot for frying; When the fish is fried until golden, turn it over and fry it until golden; Pour in the bean paste and stir-fry it with the remaining oil in the pot.

Then pour a proper amount of boiling water, pour in soy sauce and add ginger slices; When the fire boils, turn to low fire and cover and cook for five to eight minutes; Add a little salt, collect the juice over high fire, and turn over in the middle; Put it in a plate and put coriander on the surface. Note that in order to avoid frying the fish skin, you can wipe the bottom of the pot with ginger; When the fish enters the pot, the surface moisture should be sucked dry; Don't rush to turn the fried fish, but wait until the pan is shaken and the fish can move with it and turn it over again.