Wuchang fish flavor taste really delicious, but how to do this thing Wuchang fish? Convinced that most people's favorite or steamed Wuchang fish this behavior, right?

Really, the best way to eat such tender and delicious fish is to steam them, so that we can taste the original tenderness of the fish, and it is not easy to worry about the loss of the nutrition of the fish. The most important thing is how to deal with the fish so that it will not be fishy, and how many minutes the fish should be steamed to the right.

Today, I will explain this confusion to you, so that we all do out of the Wuchang fish flavor stronger, eat more tender. Steaming Wuchang fish, bearing in mind the skills, handle the steamed sea bass tender and delicious, not fishy at all.

The first step: Wuchang fish scrape off the fish scales, remove the viscera, fish guts, fish belly inside the black membrane after it into the cold water constantly rinse clean, to the Wuchang fish cut flower knife later put aside to wipe the water. Reminder: people must be wuchang fish inside the blood clean up, fish belly inside the layer of black film must also be torn off, so that wuchang fish will not become fishy.

The second step: Wuchang fish after the solution of good with material wine and salt will be wiped on both sides of the Wuchang fish, followed by letting the Wuchang fish in the rice wine and cooking salt in the side of the marinade for 10 minutes reserved.

The third step: prepare some small onions cut into scallions in advance, ginger shredded reserved.

The fourth step: Wuchang fish marinade is good after the dish will be thrown out of the sauce, will be cut into small pieces of shredded green onions and ginger into the Wuchang fish on the top of the laying well poured seafood soy sauce.

Step 5: pot of water, until the water boils on a steam frame, will be ready to put the Wuchang fish into the pot to go red steam eight minutes up and down off the fire, simmer for 2 minutes. Reminder: this step you can be based on the size of the Wuchang fish to determine how long to steam, I feel that the general steam eight minutes up and down on the line.

Sixth step: Wuchang fish steamed after the shredded green onion and ginger removed, replaced by a new shredded green onion, sprinkled with green onion.

Seventh step: frying pan burning a small amount of cooking oil, until the oil burns after the flame, while hot, the oil will be sprinkled to the top of the green onion segment and green onion wire, stimulate the aroma of green onion, so a delicious steamed Wuchang fish is completed.

The above is about today to share with you the specific method of steaming Wuchang fish, a lot of people in fact is not to do this food, but do not know how to get rid of the fishy smell of Wuchang fish.

In fact, to the wuchang fish to fish in addition to adding rice wine and other ingredients to marinate in addition to an important process, that is, how to deal with the wuchang fish. Viscera, internal organs, fish belly inside the black membrane need to come out neatly, fish blood also all have to remove, so that Wuchang fish will not have fishy. In addition, Wuchang fish is best to steam eight minutes after the stew on the 2 minutes, rather than immediately steam ten minutes, so that the Wuchang fish will not appear to taste too old.