Wuchang fish recipe 1, bamboo-flavored Wuchang fish
Materials
3 Wuchang fish, onions, ginger, salt, MSG, cooking wine, light soy sauce, American Appropriate amount of each extremely fresh
Method
1. Slaughter the Wuchang fish, remove the internal organs and wash it (do not remove the scales), cut the knife and add onions, ginger and seasonings, marinate for 8 hours Delicious.
2. Heat the pot, add oil and heat until it is 60% hot, add the marinated Wuchang fish and fry until the skin turns golden brown, take it out, put it on a plate and garnish it.
Method 2, steamed Wuchang fish
Ingredients
Ingredients: 1 Wuchang fish/2 chives/3 slices of ginger/appropriate amount of very fresh soy sauce/honey 1 spoon/a little Fujian old wine
Method
1. It is best to keep the whole fish steamed, because the pot at home is relatively small, so cut the fish into three sections;
2. Place ginger slices on the fish, sprinkle with chives, and finally pour cooking wine, soy sauce and honey on the fish;
3. Steam for 12 minutes and tie a knot with the onions. Place on the back of the fish 2 minutes before taking it out of the pan.
Method 3, open the tail of Wuchang fish
Ingredients
Main ingredients: 1 Wuchang fish (about 750 grams).
Seasoning: 20 grams of vegetable oil, 5 grams of refined salt, 10 grams of MSG, 15 grams of yellow lantern chili sauce, 20 grams of steamed fish soy sauce, 10 grams of chives, 5 grams of ginger, 10 grams of perilla leaves, 5 grams of pepper.
Method
1. Insert chopsticks into the mouth of Wuchang fish, twist out the gills and internal organs, scale them, chop out the head and tail, then cut the fish from the back and cut it into 0.7-inch crosswise cm wide, with a blade attached to the abdomen.
2. Place the perilla leaves and ginger slices in the center of the disk, then put the head and tail, with the knife edge on the back of the fish facing outward, arrange it in a fan shape around the fish head, and sprinkle refined salt, MSG, and Put the yellow lantern chili sauce and steamed fish soy sauce into the basket and steam over high heat for 10 minutes. Take it out, sprinkle with chopped green onion and pepper, and drizzle with hot vegetable oil.
Method 4, Jasper Wuchang Fish
Ingredients
1 Wuchang fish (weighing about 1000 grams), 50 grams of green pepper. 10 grams of seasoning cooking wine, 50 grams of lard oil (i.e. lard suet), 5 grams of salt, 15 grams each of ginger and green onions, 5 grams of MSG, 5 grams of wet starch, and 30 grams of refined oil.
Method: 1. Slaughter Wuchang fish, remove the scales and gills, cut open the abdomen, remove the internal organs, rinse with water, and use 3 grams of salt, cooking wine, ginger, and green onions. Marinate the marinade for 10 minutes; wash and remove the seeds from the green peppers and cut into pieces.
2. Spread pork net oil on the pier, wrap the delicious Wuchang fish, put it on a plate, put it in a cage and steam it for 6 minutes over medium heat. Take it out.
3. Pour refined oil into the pot, heat it to 60% heat, stir-fry the green peppercorns for 1 minute, add 30 grams of water, add 2 grams of salt and MSG to adjust the taste, and use wet starch to hook it. After the second-rate gravy is done, take it out of the pot and pour it on the fish.