Wuchang fish is what fish
Wuchang fish is a kind of bream. The body is high, laterally compressed, diamond-shaped, meat flavorful, fat-rich, for the top edible fish.
Originally from Ezhou Fankou, Fankou Liangzi Lake into the river, the ancient name of Wuchang, so Fankou bream is also known as Wuchang fish, is a specialty of Liangzi Lake, other places only bream, bream, no bream.
And because of the modern Mao Zedong "only drink the water of the Yangtze River, but also eat Wuchang fish" words and phrases, so that the Wuchang fish more famous.
Wuchang fish is a sea fish
Aquatic experts introduced Wuchang fish is not a sea fish, Wuchang fish is commonly known as: bream, bream, bream, bream, bream. Meat tender, flavorful, is one of China's major freshwater aquaculture fish.
Wuchang fish is mainly produced in the middle and lower reaches of the Yangtze River, Hubei is the most, mostly produced in May to August. Wuchang fish body flat side, diamond-shaped, body length for the body height of 1.9 ~ 2.3 times. The ventral ribs are incomplete.
The dorsal bulge is obvious, the head is small, the mouth is small and anterior to the mouth, the side of the body is dusty and has a light brown luster, the dorsal color is dark, the ventral color is light, the abdominal color is light, the scales are medium-sized, the anal fins are longer, the caudal peduncle is shorter, and the caudal fins are y bifurcated. The meat of pomfrets is tender and fatty, with many spines in small fish and few spines in large fish.
The practice of braised wuchang fish
1. Kill the fish cleaned in the fish body with a knife cut mesh.
2. Pour oil in the pot and put onion, ginger, garlic and red pepper into the incense.
3. Pour in about two tablespoons of soy sauce.
4. Then pour in two bowls of water.
5. Boil the soup over high heat.
6. Put in the cleaned Wuchang fish.
7. Pour in a little sugar.
8. Fish boil pour a little cooking wine.
9. Covered with medium heat will be soup dry (not too dry, leave some soup with fish soup rice is also very delicious).
10. Add a little bit of soy sauce before serving.
11. Then put a little salt to taste, and sprinkle the right amount of black pepper before serving.
Tips
1. With a knife in the fish mesh lines do not have to be very deep, so that the fish is better flavored, and fish in the cooking of the fish skin is more likely to shrink not easy to fall off the skin
2. Put a little sugar can make the fish flavor easier to play out,
3. burning fish fire is not too fast, there is an old saying that "a thousand rolls of tofu million rolls of fish". Tofu million rolling fish", meaning that the time to burn the fish to be a little longer fish is more delicious.