Main Ingredients

Wuchang fish 1

Supplements

Salt Steamed fish soy sauce

Pepper Soy sauce material

Materials Wine Sesame Oil

White green onion Small scallions

Steamed Wuchang fish practice steps

1.? Chopped Wuchang fish clean, especially the black membrane in the belly of the fish must be scraped clean, a little salt into the palm, rubbed, coated with foam inside and outside the body of the fish, sprinkled with a little pepper, gently patted a little wine marinade for about 10 minutes;

2.? Take one of the fish (keep the other one on the plate for another use) and cut the head and tail off and set it aside, split the fish evenly into pieces from the belly toward the back of the fish, and be careful not to disconnect the fish at the belly;

3.? Divided, the fish moved to the steam plate plate: fish head fixed standing, the fish body around the head spread out, like a peacock open screen-like, after finishing the fish body, and finally the fish tail on the set;

4.? Make steamed fish sauce: steamed fish soy sauce + homemade mixed soy sauce material (see here) + a little cooking wine + pure sesame oil a little mix well;

5.? Will be small onions, wash, with cooked food tablet minced, scallions take scallion white section shredded, cool white soaked standby; steamer sitting in the water boiling pot, the steamed fish plate into the steamed fish sauce small bowl containing into (do not pour to the fish), cover the lid of the pot tightly, steam across the water on high heat;

6.? Steaming about 6 minutes or so (time depending on the size of the fish and the thickness of the knife flexible adjustment) off the fire, false steam 1-2 minutes, immediately from the pot (the highest state of the steamed fish is steamed fish just good "garlic clove" shape, the most delicious taste), pour off the fish steamed fish seeping out of the fishy water, laying on the shredded green onions, scallions, poured with the steamed fish juice;

7.? Boil roll 2 spoons of cooking oil poured into the plate on, serve while hot.

Tips

Wuchang fish, bream is a kind of bream, high body, side flat, diamond-shaped, meat flavorful, fat-rich, for the first-class edible fish. Legend has it that the name "Wuchang" began in the Three Kingdoms period. When Sun Quan garrisoned E City, the local fishermen presented a fish, after steaming, the fish is oily, smooth, fragrant, more unexpected, but also to relieve alcohol, not overpowering Sun Quan felt that this fish is delicious and practical, the heart of the great joy, lamented that this place is just "due to the Wuchang", the fish was also named Wuchang fish, and the practice of steaming has been The fish was also named Wuchang fish, and the practice of steaming has been handed down to this day.