Ingredients: a fresh bream tail (weighing about 2 Jin), half a cooked ham, one or two clean winter bamboo shoots, one and a half lard, three points monosodium glutamate, half a salt, one and a half onion, one or two water-soaked mushrooms, two pieces of chicken oil, three or two pieces of chicken soup, two pieces of cooking wine, two points of pepper and one and a half yuan of Jiang Mo.

Method: Remove scales, gills and viscera from the fish, wash them, cut some flowers on both sides of the fish, sprinkle with salt and put them on a plate.

Wash the mushrooms, cut them into thin slices with cooked ham, and put them on the fish noodles at intervals. Cut the winter bamboo shoots into thin slices in the shape of cypress leaves and place them on both sides of the fish. Add onion, ginger (pat pine) and Shaoxing wine.

Put the pot on the fire, boil the water, steam the fish for ten minutes, and then take out the pot when the fish eyes stand out. Pick out ginger slices and onion knots. Put the wok on a big fire, add lard and heat it, and secrete steamed fish juice. Add chicken soup to boil, add monosodium glutamate and chicken oil, pour it on the fish noodles and sprinkle with pepper. Serve.

This dish is colorful, with red, yellow and brown-green ingredients on the white whole fish. The fish is fat and delicate, and the soup is fresh and fragrant, keeping the original flavor.

Braised Wuchang fish

Raw materials: a tail of fresh Megalobrama amblycephala (weighing about 2 kg), one or two pieces of magnolia officinalis, one or two pieces of sesame oil, one piece of sugar, one piece of cooking wine San Qian, one piece of chopped green onion, one piece of cooked lard, one and a half pieces of monosodium glutamate, six pieces of wet starch, one piece of soy sauce and two pieces of Jiang Mo.

Methods: Scales, gills and internal organs of fish were removed and washed, and five oblique cross-shaped incisions were made on the fish. Slice magnolia into thin slices.

Put the wok on a big fire, add sesame oil to heat it, fry the fish to both sides of the wok, and add cooking wine, Jiang Mo, soy sauce, salt, onion, magnolia slices, water, etc. , cooking together. After the soup is boiled, move the wok to medium heat 10 minute, then put the wok on high heat for 3 minutes until the soup is thick, that is, put the fish into the wok. Put the raw juice on high fire, add monosodium glutamate and sugar, thicken it with wet starch, add cooked lard and pour it on the fish noodles.

This dish is golden in color, rich in fat, delicate and waxy in meat, and extremely delicious.

Braised Wuchang fish in oil

Raw materials: one tail of fresh Megalobrama amblycephala (about a catty), one or two fat pork, one or two lard, one or two white sugar, one or two soy sauce, one or two refined salt, one or two Jiang Mo San Qian, one or two water-prepared magnolia tablets, one or two monosodium glutamate, two cooking wines, two or two red peppers, two or two shallots and two jins of sesame oil (the dosage is about one or two).

Methods: Scales, gills and viscera were removed from the fish and washed.

Draw a few diagonal lines on both sides of the fish. Spread soy sauce on the fish and marinate for five minutes. Fat pork, red pepper, shallots and magnolia slices are all cut into thick shreds one inch long.

Put the wok on the fire, add sesame oil and cook until it is 80% cooked. Put the fish in a wok, fry both sides until light yellow, and then take it out. Drain the remaining oil in the original wok, then put it on high fire, add fat pork, red pepper, shallots and magnolia slices, stir-fry for two minutes, then put the fish in the wok, add cooking wine, Jiang Mo, soy sauce (half), white sugar, monosodium glutamate, refined salt and water (82), and simmer for three minutes.

When the fish sauce is getting thicker and thicker, move the pot to low heat, cover the pot and stew for eight minutes, then put it on the fire, add lard and continue to stew for two minutes, then take it out and put it on the plate.

This dish is Huang Liang in color, crisp and smooth in skin, tender in meat, rich in juice, delicious, salty and sweet with a slight spicy taste.

Jinsha Wuchang fish

Material: Wuchang fish 1 strip (about 500g) Jiang Mo 5g minced garlic 10g Jinsha material (note) 80g refined salt, cooking wine, pepper, sugar, Chili noodles, corn flour and salad oil?

Method:

1? Slaughter Wuchang fish, cut into pieces, and marinate with Jiang Mo, minced garlic, refined salt, cooking wine, pepper, monosodium glutamate, sugar, Chili noodles and raw flour for 2 hours.

2? Heat the wok, add salad oil to 60% heat, fry the fish segments until cooked, take out and drain the oil, put them in the shape of fish, and sprinkle with Jinsha.

【 Note 】: The preparation method of Jinsha material: add proper amount of cooked sesame seeds, crispy flower kernels, refined salt, chicken powder, Chili noodles and red oil into 250g of fried bread crumbs and 250g of fried garlic, and stir well.

Hometown Wuchang fish

This dish draws lessons from the unique pickled fish method of fishermen in Liangzidao, Hubei Province, which is salted first, then dried, fried first and then steamed.

Ingredients: Wuchang fish 1 strip (about 500g): shredded green pepper, shredded onion, ginger slices, onion segments, minced garlic, refined salt, cooking wine, monosodium glutamate, pepper, Laoganma hot sauce and salad oil.

Method:

1? After killing Wuchang fish, cut it open from the back, take out the internal organs and clean it. Then cut a cross knife on both sides of the fish and marinate it with ginger, onion, salt and pepper for 6 hours, turning it twice in the middle. Then take it out and dry it with a towel, and put it in the sun for 2-3 days.

2? Put a little salad oil on the fire, heat it, fry Wuchang fish until golden on both sides, take it out and put it on a long plate, pour in the sauce mixed with Laoganma Chili sauce, refined salt, monosodium glutamate, cooking wine and garlic, steam it in a cage for 5 minutes, and finally take it out, sprinkle with shredded green pepper and onion, and pour with hot oil.