Steps of steaming Wuchang fish

1. One pomfret, one pound to one and a half pounds is better. If it is too small, it will not taste good, and if it is too big, it will not be steamed.

2. Onion, ginger and ham shreds, minced green onion, ginger and garlic slices, dried red pepper segments and coriander (for decoration, or not).

3. Use a fish knife to cut the fish, use two teaspoons of salt, half a teaspoon of MSG, two teaspoons of white pepper and spread evenly, two tablespoons of steamed fish soy sauce, half a tablespoon of cooking wine, and a tablespoon of cooking oil (I used sesame oil) evenly knead for a while and marinate for ten minutes.

4. Stuff the fish with scallions, ginger, ham shreds, ginger and garlic slices, put them on the bottom of the plate, put coriander and red pepper on the fish, put it in a pot with boiling water, and steam for eight minutes over high heat. Do not open the lid and let it sit for two seconds. minute.

5. Pour one tablespoon of soy sauce, sprinkle with minced green onions, boil one tablespoon of cooking oil and one tablespoon of lard, mix until green smoke comes out, cool for five seconds, and pour evenly on the fish.

6. The delicious, tender and smooth steamed fish is ready.