Preparation of raw materials

Wuchang fish 1, shredded onion, shredded red pepper, ginger, cooking wine, salt.

Method step

1. Wuchang fish removes scales and internal organs, and then washes them clean. Remove the fishing line from the fish, cut it one centimeter from the head, and gently pull out the fishing line inside.

2. Cut several knives on both sides of the fish, smear salt and cooking wine on the belly of the fish, and then marinate for 10 minute.

3. Sprinkle some slices of onion and ginger on the bottom of the plate, put the fish in the plate, and sprinkle shredded onion and ginger on the belly and upper surface of the fish.

4. Add the right amount of water to the steamer. After the water is boiled, put the fish in a steamer and steam for about 7-8 minutes, then turn off the fire and steam for 2-3 minutes.

5. Take out the fish, remove the shredded onion and shredded ginger, put the fish in another plate, and sprinkle the newly cut shredded onion, shredded ginger and red pepper on the fish.

6. Heat a small amount of oil in the pot, pour the steamed fish juice in the steamed fish dish into the pot, add a proper amount of steamed fish soy sauce, and pour it evenly on the fish after boiling.

Cooking tips

1. The purpose of weaving fish is to make the fish marinate better and taste better, so that the fish can be cooked better and taste better.

2. When steaming fish, keep the fire steaming until the fish's eyes protrude. Be careful not to steam fish.

3. The steamed Wuchang fish must be fresh, and it is ready now.

4, onion ginger can remove the fishy smell of fish very well.

How to cook Wuchang fish: braise in soy sauce

Demand for raw materials

Wuchang fish, steamed fish soy sauce, sugar, soy sauce, cooking wine, ginger, onion, dried pepper and black pepper.

Practice steps

1. Cut the clean fish into a net with a knife.

2. Put the oil in the pot. When the oil is hot, add onion, ginger and red pepper and stir-fry until fragrant.

3. After the ingredients are fragrant, put almost two spoonfuls of soy sauce and two bowls of water.

4. Cook the juice over high fire, add Wuchang fish and add a little sugar.

5. After the fish is cooked, pour some cooking wine, cover the pot and cook for a while.

6. Dry the spoon with medium heat, add a little steamed fish and soy sauce to make it fresh, add a little salt to taste, and sprinkle some black pepper before serving.

How to make Wuchang fish delicious: fragrant roast

Food preparation

Wuchang fish, ginger, cumin powder, Chili powder, cooking wine, salt, soy sauce.

Method step

1. Wash Wuchang fish, cut 5-6 knives on both sides of the fish, then put it in a basin, add refined salt, cooking wine, soy sauce and ginger, and mix well for 30 minutes.

2. Preheat the oven to 200 degrees.

3. Brush a little salad oil on both sides of the pickled Wuchang fish, wrap it in tin foil, and bake it in the oven for 15 minutes.

4. After15 minutes, open the tin foil, brush with a little soy sauce and salad oil, wrap it in tin foil again, and bake for 10 minutes.

5. After10 minutes, sprinkle cumin powder and bake for 5 minutes.

After 6.5 minutes, take out the fish, carefully turn it over, brush with a little salad oil, sprinkle with cumin powder, and bake for 10 minute.

Cooking tips

1, the baking time depends on the temperature of the oven at home and the size of the fish.

2, fresh fish cut open and washed, soaked in milk for a while can not only remove the fishy smell, but also increase the umami flavor.

3. After the fish is cleaned by descaling and laparotomy, put some yellow wine in the basin to remove the fishy smell of the fish and make it delicious.

How to make Wuchang fish delicious: black beans and peppers

Preparation of raw materials

Wuchang fish 1, black lobster sauce 1 tablespoon, 2 tablespoons of Chili sauce, 2 tablespoons of white wine, 3 small red peppers, 2 tablespoons of balsamic vinegar, onion, garlic, salt, soy sauce, chicken essence and coriander powder.

Method step

1. Clean the fish, dry it, and cut the onion, garlic, pepper and garlic into large pieces.

2. When the pan is hot, pour in more oil than usual. When the oil is hot, gently slide the fish along the edge of the pot and fry it over medium heat.

Never pull the fish after it is in the pot. In order to fry the fish more comprehensively, you can gently shake the oil in the pot to concentrate the oil on the head or tail of the fish.

4. fry for three or four minutes. When the oily shark's fin turns yellow and hard, you can turn it over and fry the other side.

5. Mix the white wine and vinegar, pour into the pot and close the lid immediately, so that the instant wine vinegar steam can smoke the fish.

6. After the steam dissipates, pour in black beans and black beans, onions, ginger, garlic, two spoonfuls of Chili sauce, soy sauce, salt and chicken essence, change to medium heat, and add a little water to stew in the pot, so that all kinds of ingredients can be better mixed and fish can be absorbed more fully.

7, stew for two or three minutes, see the ingredients are soft, the soup is boiling, turn off the fire, sprinkle with coriander and plate.