Homemade method of steaming Wuchang fish

Do you know the home-made method of steaming Wuchang fish? Wuchang fish is a high-yield fish in Wuhan, Hubei Province. Its meat is plump and delicious, and there are many practices of Wuchang fish. I am here to share with you several home-cooked practices of steaming Wuchang fish. I hope everyone can steam Wuchang fish with me and enjoy a delicious time! The common practice of steaming Wuchang fish 1

1. Put bluegrass flower knives on both sides of the cleaned Wuchang fish, quickly take it out after passing through hot water, and scrape the black film off the fish while it is hot.

2. Add cooking wine, salt and white pepper and marinate for 1 minutes. Slice the winter bamboo shoots and ginger, cross the mushrooms and slice the ham, and evenly code them on the fish.

3. Pour chicken soup and lard, wait for the steamer to steam, add Wuchang fish, and steam for 7 minutes on high fire. After the fish is steamed, heat the soup in the dish and pour it on the fish. The common practice of steaming Wuchang fish 2

1. Prepare raw materials;

2. Make several cuts on the surface of Wuchang fish, and add a proper amount of salt to spread evenly;

3. Add a little cooking wine and marinate for three minutes;

4. Boil boiling water, put ginger slices on the surface of Wuchang and steam in the pot for eight minutes;

5. Take the fish out after steaming, decant the water and remove the ginger slices from the fish surface;

6. pour steamed fish and soy sauce on the surface;

7. Put shredded green onion and chopped green onion on the fish surface;

8, cool the oil, stir-fry the pepper inside;

9. pour the hot pepper oil on the surface of the fish.

1. It's served. Homemade method of steaming Wuchang fish 3

main ingredient

Wuchang fish (4g)

auxiliary material

ginger (moderate amount), onion (moderate amount)

kitchen utensils

boiling pot

Steps

1. Wash one Wuchang fish (about 4g)

. Shred ginger

3. Put the scallion and some shredded ginger on the bottom of the dish

4. Stuff some shredded ginger into the belly of the fish, cut three flower knives on the back of the fish, and evenly coat the fish with a thin layer of salt (a little salt)

5. After the water in the pot boils, put the fish into the pot

6. Steam over high fire for 8 minutes, then turn off the fire. Wait for 7 minutes before opening the lid and calling it virtual steaming)

7. Sprinkle chopped green onion on the fish, drizzle with soy sauce and hot oil, and a fresh and delicious steamed wuchang fish will finish

Introduction to the menu

Only drink Changsha water and eat Wuchang fish-a famous poem of Chairman Mao. Wuchang fish, as a native of Hubei, I am from snacks to big ones, and I love it no matter what I do. Fish is very tender and delicious, which is really a delicious food. Wuchang fish is warm and sweet; Has the effects of tonifying deficiency, invigorating spleen, nourishing blood, expelling wind and invigorating stomach; It can prevent anemia, hypoglycemia, hypertension and arteriosclerosis.

tips

the last step of steaming is very important, and the taste of fish will be discounted after omission; If the fish is steamed, the weight of the fish should be less than 6g, which is convenient for steaming and filling

common sense

the function of Wuchang fish

tonic;

benefiting the spleen;

nourishing blood;

expelling wind;

invigorating stomach;

prevent anemia and hypoglycemia;

prevention of hypertension;

Prevention of arteriosclerosis

Taboos for Wuchang fish

People suffering from chronic dysentery are forbidden to eat.