Braised Wuchang fish how to do
Raw materials:
Fresh group head bream a tail (weighing about two pounds), hairy yucca slices of one or two, sesame oil one or two, sugar one money, cooking wine three money, green onion one money, cooked lard one or two, monosodium glutamate half a money, wet starch six money, soy sauce one or two, ginger two money. [1]
Method:
1. Remove the fish scales, gills, guts, wash, cut oblique cross knife lines on the fish five. Yucca slices cut into thin slices.
2. frying pan on a high flame, under the sesame oil is hot, the fish pan frying yellow on both sides, add cooking wine, ginger, soy sauce, salt, scallions, magnolia slices, water, etc., cooking, to be boiled in the broth, 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 broth is thick and thick, that is, the fish is up to the pot into the plate. The original juice on the fire, under the monosodium glutamate, sugar, thickening with wet starch, put cooked lard, pot pouring on the fish surface can be.
Features:
This dish is golden yellow in color, fat and fat, meat is fine and glutinous, oily and smooth, taste exceptionally delicious.
Wuchang fish home practices
Steamed Wuchang fish
1. still the old rules, the fish please businessmen to remove the viscera to bring back, clean
2. 2 in the body of the fish cut 2 knives, add salt and cooking wine marinade for 15 minutes
3. put on the ginger slices, green onion, into the boiling water pot steamed for about 18 minutes
4. take out loaded into another Put the ginger and scallion into another pot, pick out the ginger and scallion, put the scallion on top again and pour the soy sauce on the steamed fish
5. Heat the oil in the pot and pour it on the fish directly
Braised Wuchang Fish
1. Wuchang Fish should be cleaned and wiped dry, then make a cross shaped incision in the body of the fish, cut the depth of the incision 0.5cm, and rub the fish inside and outside the body, and the fish's surface skin (the whole body including the fish's head and tail should be wiped) with cooking wine, rub salt, and marinate for 10 minutes. Wipe with salt and marinate for 10 minutes
2. Heat the vegetable oil in a wok over medium heat until it reaches 6 or 7 degrees Celsius, and when it just starts to smoke, slide the Wuchang fish along the side of the wok, you don't need to use too much oil, so you can skew the wok a little bit and pan fry it on one side until it is golden brown, then carefully flip it over and pan fry it on the other side until it is golden brown too
3. Take a slightly larger flat plate and put in the pan-fried fish, leave some oil in the wok and put in the pork stuffing, and then fry it until it becomes colorful and spits out the oil. Stir fry the pork stuffing over low heat until it turns brown and spits out oil
4. Pour in the chopped green onion, ginger and garlic, cook with a little cooking wine, stir fry and stir fry, then pour in the broth that can pass through the fish, or substitute water if you don't have any
5. Cook 2 tablespoons of soy sauce, 1 tablespoon of salt, 1 tablespoon of sugar, and 1 tablespoon of white pepper, and then bring to a boil over high heat, and then add the pan-fried fish into the pan
6. Turn over and cook for another 5 minutes, drizzle a little water starch, hook a thin gravy, change the fire to collect the soup
7. Sheng fish carefully, and then pour the soup on the fish, sprinkle cilantro, chili pepper ring garnish can be
Opening the screen of the Wuchang fish practice
1. live Wuchang fish, scaling and gill plucking
2. head and tail of each cut a knife, will be the viscera from the side of the gouge out
3. middle section with a knife cut into slices (can be cut off or not cut off, do not cut off the knife method note is cut from the back, the fish belly part of the connection, personally think that cut off the better modeling is also more convenient for the marinade)
4. cut the skin of the fish placed in a large bowl, add ginger, salt, chicken, white pepper, cooking wine, vinegar and mix well to marinade for 5-10 minutes
5. will be discarded without the fish tail, head up on a plate, the fish will be placed on the plate, the fish head, the fish head will be placed on the plate, the fish head will be placed on the plate, the fish head is placed on the plate. Fish head up in the plate, fish slices in the plate arranged in a fan shape, make the peacock open screen shape, and then sprinkle ginger and garlic on the surface
6. into the steamer has been on the steamer, steaming 8-10 minutes or so
7. Steam the fish, will be the small red bell pepper diagonally cut into a circle, chopped green onions
8. will be steamed out of the fish, pour out of the steam out of the water, the end of the decorative red pepper ring
Garlic Wuchang fish
1. Wuchang fish to gills, scales, viscera, clean water and drain.
2. Wuchang fish on both sides of the pick knife, easy to cook when the flavor; Wuchang fish with dry starch around the body wipe again, so that the fish frying will not stick to the pan, to maintain the integrity of the fish skin.
3. In a frying pan, heat oil to 80 degrees Celsius, add the fish and fry until both sides are golden brown.
4. Cook glutinous rice white wine, soy sauce, a little rice vinegar, add salt, sugar, green onions, ginger; and the more the better garlic and the right amount of water, large fire boil to medium heat until the soup is about to close dry until, add a little monosodium glutamate, out of the pot on a plate, sprinkle with minced green onions can be.
Wuchang fish edible effect
1. appetizer spleen
Wuchang fish has the effect of regulating the spleen and stomach, there is an appetizer spleen, enhance the role of appetite. At the same time, it is also conducive to the body's absorption of nutrients.
2. Prevention of arteriosclerosis
Wuchang fish contains high protein, low cholesterol, regular consumption can prevent anemia, hypoglycemia, hypertension and arteriosclerosis and other diseases.