Steamed Wuchang fish

Raw materials: fresh group head bream a tail (about two pounds), cooked ham half two, net asparagus one or two, lard one and a half, monosodium glutamate three, refined salt half a penny, green onion knot one and a half pennies, one or two mushrooms in the hydroponic mushroom, chicken oil two pennies, chicken broth three two, two pennies of wine, two pennies of pepper, one and a half pennies of ginger powder.

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 oblique 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 jin 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 high fire, under the lard continue to simmer for two minutes, from the pot into the disk can be. This dish is yellow and glossy, smooth skin, meat, fat and tender, thick juice, flavorful, salty and sweet slightly spicy.