As a Hubei, I always thought that Wuchang fish and bream are two different varieties, after checking the information, only to learn that people often say bream is Wuchang fish, bream and pomfrets collectively.

Wuchang fish is famous for Chairman Mao's "drinking water from the Yangtze River and eating Wuchang fish", and it is a freshwater fish that accounts for a large proportion of aquaculture in Hubei. In Hubei, Wuchang fish is roughly divided into steamed and braised, but some places also like to make Wuchang fish into air-dried fish, and then burned to eat.

I personally and my family feel that the fresh Wuchang fish is more delicious, steamed Wuchang fish meat, although not as good as the sea fish garlic clove meat, color and lustre is also refreshing, the mouth is quite tender, the only drawback is that the thorns are slightly more. Braised Wuchang fish, flavor is richer, color is also very attractive, some people feel that the steamed Wuchang fish has a fishy taste, most people will choose braised Wuchang fish.

Ingredients: wuchang fish, ginger, scallions, cooking wine, millet chili, steamed fish soy sauce

Step 1: Clean the wuchang fish, the black membrane in the stomach and blood thoroughly sober, and then cut off the head and tail. Cut the body of the fish into five-millimeter-wide pieces, and do not cut off the fish belly.

Step 2: put the fish into the basin, put ginger and scallion, pour a little cooking wine, hand grasp and mix well, marinate for a quarter of an hour, and then put the fish body into the plate, the shape is similar to the peacock tail.

Step 3: Steamer pot filled with a moderate amount of water, boil over high heat into the fish plate, steam over high heat for about ten minutes, remove the fish plate, pour out the steam water in the fish plate.

Step 4: Pour in the steamed fish soy sauce, sprinkle with green onions and ginger, fish back on the millet chili, and then pour the hot oil, you can eat.

Ingredients: Wuchang fish, ginger, scallions, garlic, dried chili peppers, starch water

Seasonings: salt, soy sauce, soy sauce, sugar, pepper

Step 1: Wuchang fish thoroughly cleaned after playing the cross cuts, and then smeared with the appropriate amount of salt, cooking wine and ginger, marinated for ten minutes,

Step 2: scallions cut scallions, ginger minced, ginger minced, dried chili peppers. Garlic minced, dried chili pepper cut into sections. Pour a moderate amount of oil in the pot, when the oil is hot, put the marinated Wuchang fish, fried to golden brown.

Step 3: Put in the minced garlic, minced ginger and dried chili peppers to stir-fry the flavor, then pour in the right amount of boiling water, and then add the right amount of soy sauce, old soy sauce and sugar.

Step 4: When the soup is almost dry, put the fish on the plate first, then pour in the starch water, add the right amount of pepper, the soup will be thickened and poured on the fish, and finally sprinkled with chopped scallions can be.

Hello, I am happy to answer your question.

Compared to frying, I think Wuchang fish is better steamed, which can retain the fresh and tender taste of the fish, and there may be more like to eat spicy mouth, to share the steamed Wuchang fish with chopped peppers practice.

1. Wuchang fish processed clean, fish skin surface with a few cuts, coated with a moderate amount of salt, put on the green onion knots, ginger slices, cooking wine marinade;

2. Pan laying ginger slices, the marinated Wuchang fish on the ginger slices, dripping with a layer of chopped pepper;

3. pot of boiling water over high heat, the fish will be put into the pot to steam for 8 minutes, the end of the out;

4. another pan Boil oil, add peppercorns, sprinkle chopped scallions on the surface of the fish skin, drizzle hot oil, and then pour in the soy sauce for steaming the fish, on the line.

Tips:

Wuchang fish meat tender, should not be steamed for too long, a pound of fish, generally steamed for about 8 minutes.

The above is my answer, I hope to help you.

Practice 1: braised wuchang fish

Prepare the following ingredients: 1 wuchang fish, 1 red pepper, 1 piece of ginger, 5 cloves of garlic, 1 small green onion, salt, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, a little old soy sauce, oyster sauce 1 tablespoon of water starch

Specific method is as follows: clean wuchang fish, and then placed on The board, both sides hit the knife flower, and then coated with cooking wine and salt standby, red pepper cut circles, ginger, garlic cut small slices, scallions cut scallions. Then start a pot of oil and heat, put the Wuchang fish, fry until browned on both sides, and then served, leave the bottom oil in the pot, put the red pepper, ginger, garlic slices stir fry on low heat, stir fry and then add 3 bowls of water, then add a little salt, add 2 tablespoons of soy sauce, add a little light soy sauce, add 1 tablespoon of oyster sauce, boil on high heat, put the Wuchang fish, and then cover the lid of the pot, simmer on high heat for 5 minutes, 5 minutes after the uncovering of the lid and drizzle with water starch, medium heat Collect juice, soup thick when the pot, sprinkle with chopped green onion can be!

Method 2: Steamed Wuchang fish

Prepare the last as follows: 1 Wuchang fish, 1 teaspoon of salt, 2 tablespoons of cooking wine, shredded green onion, ginger, shredded red pepper moderate amount of steamed fish soy sauce moderate amount of oil, and then start the pot of oil to heat

Specific method is as follows: the Wuchang fish clean, remove the head to remove the tail, and then cut into thick slices, put into the pot of soup, add 1 teaspoon of cooking wine, then add 1 teaspoon of salt, then add 2 tablespoons of cooking wine, then add 1 teaspoon of cooking wine, then add 2 tablespoons of cooking wine, then add 1 teaspoon of cooking wine. Then add 2 tablespoons of cooking wine, scratch well marinated into the bottom taste, and then arranged into the plate, and then put into the green onions, ginger and chili pepper wire, into the steamer on the steamer, high heat steaming for 10 minutes, after steaming, pour off the soup, drizzled with soy sauce, and then replaced with fresh green onions, ginger and chili pepper wire, and then popped with hot oil can be!

Practice 3: dry-roasted Wuchang fish

Preparation of ingredients as follows: 1 Wuchang fish, millet pepper 5, 2 small onions, cilantro 1, pepper salt, garlic 3 cloves

Specific method is as follows: the Wuchang fish cleaned up, hit the knife flower, and then coated with cooking wine and salt, with kitchen towels to wipe out the water, and then put into the frying pan, deep-fried until both sides Charred, and then sprinkle with pepper salt, and then millet pepper, cilantro, small onion chopped, sprinkled on top of the fish can be!

Method 4: Soy sauce and scallions roasted Wuchang fish

Prepare the following ingredients: 1 Wuchang fish, soy sauce half a bowl, 2 small onions, millet pepper 3, 2 tablespoons of cooking wine

Specific method is as follows: Wuchang fish clean, both sides of the knife flowers, and then start the pot of oil and heat, put the Wuchang fish, fry until brown on both sides, and then put half a bowl of soy sauce, put half a bowl of water, put the millet pepper, and then put a bowl of water, put a half a bowl of water, put the millet pepper, and then put a half bowl of water, put the millet pepper, put the millet pepper. Half a bowl of water, put millet pepper rings, cover the pot, simmer until the water is basically dry, out of the pot sprinkled with green onion can be!

Method 5: black bean stewed Wuchang fish

Preparation of ingredients as follows: 1 Wuchang fish, millet pepper 3, black bean 2 tablespoons, 1 small onion, 3 cloves of garlic, salt 1 teaspoon, 2 tablespoons of cooking wine

Specific method is as follows: Wuchang fish cleaned up, the fish from the back of the fish with a knife split, and then coated with wine and salt, and then a pot of oil to heat up, fry the fish in the pot until it is hot, and then put the fish in the pot.

I personally think that steaming is good, steaming Wuchang fish "is the choice of fresh Wuchang fish as the main material, the dish fish shape is complete, color white bright, crystalline jade; fish body decorated with red, white, black ingredients, more elegant and gorgeous. Taste of the dish Fish meat is delicious, clear soup, original flavor, light and fresh aroma, with ginger sesame oil, aroma.

Ingredients

Wuchang fish, steamed fish soy sauce, green onions and ginger, salt, white wine, peppercorns, pickled peppercorns, cooking oil.

1, the Wuchang fish to remove the chamber, scaling and washing.

2, hit the fish on the body with a flower knife. With refined salt, white wine smeared on the fish marinated in flavor.

3, a part of the onion and ginger sliced.

4, another part of the shredded spare.

5, put the sliced green onion and ginger into the fish body and the chamber to marinate for 10 minutes.

6, steamer pot into the water to boil. Add the fish, steam over high heat for 7 minutes, turn off the heat and steam for 5 minutes.

7, take the fish out and pour off the soup add shredded green onions and ginger and steamed fish soy sauce.

8, frying pan oil hot add peppercorns fried incense.

9, the fish body into a small amount of chopped pepper, the hot oil splashed on the fish can be.

For Wuchang fish, may eat less people, but it is indeed one of the major freshwater fish in China, and Wuchang fish is not only meat, but also has a rich nutritional value, the elderly and children are very suitable for consumption, because it is not a lot of fish spines. Wuchang fish basically has no contraindications, everyone can eat. But many people are worried that they do not do the Wuchang fish is not good, want to make this ingredient delicious. So, how to do Wuchang fish delicious? In fact, the general fish is very easy to do.

Like Wuchang fish such fish, many people prefer to eat its natural flavor, so most of them are steamed, directly retaining its original flavor, delicate fish, eat into the mouth are back to the sweet taste, with a little ginger for deodorization can be, at home practice is also very simple.

If you want to do at home steamed wuchang fish, then you can first buy a suitable size of wuchang fish, after processing clean, direct the whole fish do not have to cut, just cut a few mouths on the fish, so that the salt and other flavors. After that, marinate with salt, cooking wine and so on for a period of time, and then place some ginger, scallion and so on on the fish, put into the pot to steam for about 15-20 minutes, and then take out the fish, remove the ginger, scallion. Then drizzle some special steamed fish soy sauce on the fish, and then put new ginger and green onion shreds, and burn some hot oil to drizzle on it.

This direct steaming of Wuchang fish, it completely retains the original flavor of the fish, eat the fish light and smooth, very much in line with the taste of the public, so at home this way to do Wuchang fish, the family not only love to eat, but also not very complicated, very convenient.

But there are many people still like to taste a little heavier, so you can choose to put the Wuchang fish braised. General braised Wuchang fish with braised other fish method steps are similar, first Wuchang fish fried to golden brown, remember to fry both sides in place, and then the fish plate. And then their favorite ingredients under the frying pan stir fry for a period of time, pour the fish and then add a certain amount of water slowly simmering until the soup is almost closed, plate and then sprinkled with some chopped green onions, this delicious braised wuchang fish is also done.

Wuchang fish how to do good? In fact, no matter whether it is steamed or braised, or stewed, etc., can make the Wuchang fish very good, and some people will say that the reason why do not do well, it may be too short a time to steam the fish or salt to put the wrong proportion, but this is not a big problem, as long as you do a few more times, it can be familiar with the skill.

Hello everyone, I am foodie Ajay Chai.

Today I saw a small friend asked Wuchang fish steamed delicious or fried delicious, I personally think the steamed is the most delicious. Now I will share my steamed fish practice.

The first step: the Wuchang fish processed clean, both sides hit the orchid flower knife.

The second step: quickly over a hot water, fish out, while hot, the fish body black membrane scraped clean.

Step 3: Add cooking wine, salt and white pepper and marinate for 10 minutes.

Step 4: Slice the asparagus and ginger, slide the mushrooms with a cross cut, and slice the pre-cooked ham.

Step 5: evenly on the fish, pour chicken broth, lard.

Step 6: Steam the Wuchang fish for 7 minutes over high heat, and then return the soup to the pan and pour it over the fish, and the Wuchang fish is ready.

Like the small partners to give a praise, thank you all.

Pan-fried Wuchang fish

Ingredients: Wuchang fish, green cauliflower, colored peppers, green onions, Pixian soybean, soy sauce, cooking wine, sugar, salt, water, ginger, garlic.

Practice steps:

Step 1, Wuchang fish back cut flower knife.

Step 2, prepare green onion, ginger and garlic.

Step 3: Prepare green cauliflower.

Step 4: Prepare colored peppers.

Step 5: Pat some dry flour on the back of the fish.

Step 6: Heat a wok, rub the bottom of the wok with fresh ginger and pour oil.

Step 7: Add the fish and fry on medium-low heat.

Step 8: Fry to golden brown, turn over and continue to fry.

Step 9, fried fish, fish fried older more delicious.

Step 10, another frying pan into the fried onion, ginger and garlic.

Step 11, green onions, ginger and garlic on one side, the other side of the fried Pixian Douban.

Step 12, stir fry the ingredients and put the fish, put raw pumping, cooking wine, sugar, vinegar and a little water, cover and simmer for 1 to 2 minutes.

Step 13: Turn the fish over and fry for a while.

Step 14: Sprinkle colored peppers and remaining green onion leaves.

Step 15, the finished picture.

Hello everyone, I am good at cooking down the food field creator: Hunan chef not spicy, I'm glad to be able to help you solve the problem.

For the "Wuchang fish steamed delicious or fried delicious" this question, I engaged in the chef industry for many years of practice and experience to answer this question for you. My answer to this question is: steamed fried are delicious, mainly depending on your personal preferences, if you are focusing on a little bit of health, on the nutritional tender steamed to eat; if you are more inclined to eat the flavor type, I recommend frying to eat.

The following is a brief introduction to Wuchang fish:

The following is steamed and fried cooking methods:

Scallion oil bream (steamed bream)

The main ingredient: 1.2 pounds of fried fish a

with

material: scallions, onions, ginger, small onions, Anise, pepper, sesame leaves, salt, cooking wine, monosodium glutamate (MSG), black bean sauce or flavor

Specific steps: 1. bream slaughtered and cleaned to play a word knife, put salt, ginger, cooking wine marinade for 15 minutes standby;

2. Ginger, scallions, onions shredded, small onions cut foam (stay two) standby;

3. the marinated bream and then cleaned, the bottom of the plate pads a pair of chopsticks (convenient fast cooked), put the fish to the bottom of the plate, and the fish to the bottom of the plate. Convenient fast cooked), the fish on top, put a few ginger, a little monosodium glutamate into the steamer steam 10 to 12 minutes;

4. Another pot slightly wider oil, add star anise, peppercorns, sesame seeds, ginger, scallion, onion, the whole onion on a small fire to fry the onion oil, the material to hit the slag out;

5. Steam the bream out of the end of the good, pick out the ginger, dripping a little black bean sauce or flavor fresh p>

Steps: 1. bream slaughtered and cleaned to play the knife, put salt, ginger, cooking wine marinade for 30 minutes standby;

2. ginger, red pepper shredded, garlic cut foam, small onion cut foam standby;

3. marinated bream into the flavor of the water to put a clean drained, hot pot of rapeseed oil, add ginger, add a little salt, put the fish into the sautéed on low heat until the two sides of the golden brown fish out standby!

4. hot pan put canola oil, lard, under the garlic foam, chili pepper noodles stir-fried, the fried fish put down slightly fried, adjust a little monosodium glutamate, soy sauce, do not have to put the water, frying dish, put a few chili pepper, sprinkle a few points of green onions can be.

Wuchang fish is named after the origin of a fish, delicious flavor, the beloved Chairman Mao even wrote a poem praising it. Wuchang fish is nutritious, rich in protein and fat. I personally like this fish very much, especially the fish belly in the middle of the fat piece, fat and tender most delicious.

I personally think that Wuchang fish steam is the most delicious, this practice retains the fish the most genuine fresh flavor, do not need secondary processing, you can enjoy the delicious. Buy back Wuchang fish after the first clean, salt onion ginger pickle for a few minutes, so you can better taste, pickled and then fill the fish belly onion ginger slice, garlic can be put or not put, and then open the pot of water on medium heat steaming for 5 minutes on it. Steam cooked dripping soy sauce with hot oil splash, delicious steamed Wuchang fish is ready.

Fish and sheep two words form the word "fresh", Chinese culture has a long history, the ancestors created such a combination of words, not without reason. Good ingredients are cooked in the most simple way, so as to retain the original fresh flavor.

I'm a food lover and a home cook, and I'm looking forward to meeting the best of the best.

Hello, I'm Taste of Seasons, my answer is: Wuchang fish, may know less people, in fact, he is one of the major freshwater fish, Wuchang fish is not only delicious meat, there is a wealth of nutritious value, due to the spine is very small, so very popular with the elderly and children.

Wuchang fish is the best way to do is steamed, to maintain its natural flavor, steamed not only retains its original flavor, delicate fish, eat into the mouth are the sweetness and sweetness of the fish, and sautéed, and braised is also a very good way to do it, personal opinion, depending on your personal preferences.

Ingredients: 1 Wuchang fish, 1 small handful of wolfberries, 1 green onion, 4 slices of ginger, 2 millet chili, oil, salt, black bean sauce moderate.

1. Fish washed to remove the fishy line, change the knife, and then put a little salt, cooking wine, pepper, green onions and ginger marinated for 20 minutes to fishy.

2. plate below the chopsticks, put the fish, boiling water on the pot to steam for 15 minutes, out of the pot, add the right amount of soy sauce, the top sprinkled with green onions and ginger pouring hot oil, you can enjoy it beautifully.

It is said that the Wuchang fish is a dish with more fame than flavor, Chairman Mao went to Wuhan in 1956 to the examination room, the train stayed in Changsha during the period, the local government especially sent two fresh Wuchang fish, but learned that the President is going to go to Wuhan soon, the chef had to put the fish into the refrigerator, after arriving in Wuhan, the President, the work, the investigation, after the swim, put forward to eat, the chef will be the two Wuchang fish partners with the shiso Put together, add a little wine, salt, broad broth firing very light and fresh, Chairman Mao felt very tasty after eating, and then improvised to write on, only to drink the Yangtze River water, and eat Wuchang fish famous sentence, of course, I personally have always liked the steamed eating method.