Steamed wuchang fish (English name: steamed wuchang fish) is a traditional dish in Hubei Province. It is usually based on fresh Wuchang fish, accompanied by mushrooms and bamboo shoots, and seasoned with chicken soup.

With the development of the times, the cooking technology of Wuchang fish has been continuously improved and improved, from traditional steaming, boiling and roasting to steaming, braising, netting and sliding, among which steamed wuchang fish is unique, characterized by smooth and tender taste and delicious flavor. Steamed wuchang fish has a high demand for material selection, and usually only uses Megalobrama amblycephala. The vegetable fish is complete in shape, white and bright in color, and crystal clear as jade; The fish body is decorated with red, white and black ingredients, which is elegant and gorgeous.

Steamed wuchang fish's production skills

1, steamed fish, the key is to grasp the heat, too long, the fish will get old. Soy sauce is the key to seasoning steamed fish. Try to choose good quality soy sauce for steamed fish. If you don't like peppers, you can also marinate fish without peppers.

2. Fish must be fresh, and it's delicious when steamed. Male fish is more delicious than female fish, because female fish eat more seeds and have thinner meat.

The black film in the belly of fish must be cleaned up, otherwise it will smell fishy.

4. When the fish is slightly scalded in boiling water, it should be lifted with the scalding to avoid scalding the fish.

5. Fish lines should be equidistant and even in depth, so as not to damage the image of fish.

6. Slices of ingredients should be thick and symmetrical, and should be placed at intervals when fish lines are embedded.

7. When steaming fish in a cage, keep the fire steaming until the fish's eyes protrude.