Main ingredients

600 grams of Wuchang fish

Accessories

20 grams of steamed fish with soy sauce

Adequate amount of green onions

An appropriate amount of ginger

5 grams of salt

5 grams of white wine

5 peppercorns

An appropriate amount of pickled pepper

Appropriate amount of cooking oil

Steps of steaming Wuchang fish

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1. Remove the body, scales and wash the Wuchang fish.

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2. Put a flower knife on the fish. Rub salt and white wine on the fish to marinate.

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3. Slice some of the onion and ginger.

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4. Cut the other part into shreds and set aside.

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5. Put the onion and ginger slices into the fish body and chamber and marinate for 10 minutes.

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6. Put water in the steamer and boil. Add the fish, steam over high heat for 7 minutes, then turn off the heat and steam for 5 minutes.

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7. Take out the fish, pour out the soup, add shredded onion, ginger and steamed fish with soy sauce.

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8. Heat oil in a wok, add Sichuan peppercorns and fry until fragrant.

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9. Add a small amount of chopped pepper to the fish body and pour hot oil on the fish.

Tips&warm reminders

When the water is boiling and the fish is put in, keep the fire full and steam until the fish eyes protrude;