Wuchang fish, produced in Wuchang County and Ezhou City **** tube in Liangzi Lake. Wuchang fish is mainly herbivorous, and its favorite food is bitter grass and rotiferous black algae. In morphology and physiology, the Wuchang fish has a round head, thick back, fine meat, diamond-shaped sides, wider mouth, short dorsal fin, high tail stalk, and fourteen ribs on each side. It is said that Wuchang fish was once the imperial tribute, but now, it has become a gourmet food available in every household.
Wuchang fish cooking methods are varied, very careful, the most prestigious is steamed Wuchang fish.
The selection of ingredients for steamed Wuchang fish is quite elaborate, using about one kilogram of live Wuchang fish as the main ingredient; together with fresh ham, mushrooms, clean asparagus, and more than ten ingredients such as ginger, salt, cooking wine, pepper, chicken broth, etc. to flavor the dish.
The process of making steamed Wuchang fish is relatively simple: first remove the fish scales, gills, and internal organs, wash, and use a knife to make several cuts on both sides of the fish body (in the form of orderly stripes), sprinkle with refined salt, and serve on a plate. Wash the mushrooms, and cooked ham cut into thin slices, spaced apart from each other on the fish surface. Cut the asparagus into thin slices in the shape of cypress leaves, set on both sides of the fish, add green onion, ginger, and a little cooking wine, and put them into the pot together for steaming.
During the steaming process, be sure to control the heat, which is just right so as not to destroy the tenderness of the fish. Steam the fish until the eyeballs stand out, then you can take it out of the cage. After the cage, pick out the ginger and scallion. Then heat the lard in a hot pan, pour in the original sauce for steaming the fish, then pour in the prepared chicken broth and a little pepper, cook together, then add a little chicken essence and chicken oil, and then pour it on the fish surface after the pan is ready.
Smell - the aroma of the nose, taste - the fish meat is tender, the soup is delicious. In addition to steaming, you can also use stewed, braised, flower stuffed and other methods to make Wuchang fish.
It is said that the nutritional value of Wuchang fish is very high, even medical experts believe that regular consumption of Wuchang fish can prevent anemia, hypoglycemia, hypertension and arteriosclerosis and other diseases it.
Come to Hubei, don't forget to taste our delicious Wuchang fish here!