material

Pomfret 1 strip, shredded ginger, sliced garlic, chopped green onion, salt, a little chicken essence, sugar, soy sauce, soy sauce.

method of work

1. Wash pomfret, cut the pomfret several times, marinate with salt for a while, shred ginger, slice garlic, and cut onion into chopped green onion.

2. Dry the pickled pomfret with a clean rag, pour oil into the pot and heat it, add pomfret to both sides, turn down the heat, add shredded ginger and garlic in turn, add a little soy sauce (color), light soy sauce, sugar, a little salt and chicken essence, and sprinkle chopped green onion to serve.

Steamed Wuchang Fish

material

Wuchang fish is about 800g each, shredded onion, shredded ginger and shredded red pepper.

method of work

1. Rinse the fish with scales, gills and viscera removed, cut it one centimeter away from the fish head, and gently pull out the fishy line inside, paying attention to both sides.

2. Make several cuts on both sides respectively, and apply salt and cooking wine, as well as the belly of the fish, and marinate for about 10 minutes.

3. Sprinkle some onion slices and ginger slices 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. Put a proper amount of water in the steamer. After boiling, put the fish in the steamer and steam for 7-8 minutes, then turn off the fire and steam for 2-3 minutes.

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

6. Heat the wok with a little oil, pour the steamed fish juice from the steamed fish dish into the wok, add a proper amount of steamed fish soy sauce, and pour it evenly on the fish after boiling.

Fermented soya beans Wuchang fish

material

Wuchang fish 1 piece, fermented soya beans a little, Pixian watercress, pepper, cooking wine, soy sauce, minced ginger and garlic, monosodium glutamate, balsamic vinegar and chopped green onion.

method of work

1, clean the fish at the fishmonger's place, make an oblique cut on the fish, take it home, wash it and control the dry water, and taste it with salt, bean powder and cooking wine for later use.

2. Pour more oil into the hot pot. When it is 60% hot, put the fish in the frying pan (if it is clear oil, wait for the oil bubbles to disperse, and turn down the fire to put the fish in). When both sides are yellow, remove it and put it on the plate.

3. Put the remaining oil into watercress, minced ginger and garlic, pepper, fermented soya beans, a little soy sauce and stir-fried ginseng water, put the fish in, add some cooking wine to cover the pot and stew for 4 minutes. (Turn the fish over during the cooking process.) When the soup is dry, add chopped green onion, monosodium glutamate and balsamic vinegar. Take the pot and plate.

Kaiping Wuchang fish

material

900g Wuchang fish, 2 small red peppers, 1 tsp salt, ginger, 20ml vinegar, 15ml cooking wine,12 tsp chicken essence, white pepper, 10g Jiang Mo, 10g minced garlic, 20g minced onion.

method of work

1, live Wuchang fish, scale and gouge out gills, cut the head and tail with a knife, and dig out the internal organs from the side. Cut the middle part into pieces with a knife (it can be cut or not, and the knife method without cutting is to cut from the back, and the parts of the fish belly are connected. Personally, I think cutting is better for styling and easier for pickling)

2. Put the cut fish skin in a large bowl, add ginger slices, salt, chicken essence, white pepper, cooking wine and vinegar, mix well and marinate for 5- 10 minutes.

3. Discard the fish tail, put the fish head up on the plate, fan the fish fillets in the plate to make the shape of proud as a peacock, then sprinkle the minced ginger and garlic on the surface, put it in the steamer that has been SAIC, and steam for about 8- 10 minutes.

4. When steaming the fish, cut the small red pepper obliquely into circles and chop the shallots.

5. Take out the steamed fish, pour off the steamed water, decorate the tail with red pepper rings, sprinkle with chopped green onion, and finally drizzle with steamed fish drum oil and sesame oil.

Braised Wuchang fish with watercress

material

Wuchang fish bean paste coriander ginger slice white wine soy sauce salt.

method of work

1. Prepare raw materials;

2. Make three oblique cuts on the surface of the fish, then add salt, ginger slices and white wine to smear evenly and marinate for ten minutes;

3. Wipe the bottom of the pot with ginger;

4. Heat the pot, pour in a proper amount of oil, control the surface water of the pickled bream to dry and put it into the pot for frying;

5. After the fish is fried until golden, turn it over and fry it until golden;

6. Pour the bean paste and stir-fry it with the remaining oil in the pot;

7. Then rush into the right amount of boiling water, pour in soy sauce and add ginger slices;

8. After the big fire is boiled, turn it to a small fire and cook for five to eight minutes;

9. Add a little salt, collect the juice on high fire, and turn over in the middle;

10. Put it in a plate and put coriander on the surface.

Jasper Wuchang fish

material

Wuchang fish 1 strip (about1000g), 50g green pepper. Seasoning cooking wine10g, pig net oil (i.e. pig plate oil) 50g, salt 5g, ginger and onion15g, monosodium glutamate 5g, wet starch 5g and refined oil 30g.

method of work

1 Slaughter Wuchang fish, remove scales and gills, cut open the abdomen, take out the internal organs, rinse with clear water, and marinate with 3 grams of salt, cooking wine, ginger and scallion for 10 minute; Wash the green pepper, remove the seeds and cut into granules.

2. Spread the pig's net oil on the pier, wrap the Wuchang fish with good taste, put it into the cage and steam it for 6 minutes on medium heat.

3. Add the refined oil into the pot, stir-fry the green pepper with low fire 1 min when the heat is 60%, add 30 grams of clean water, add 2 grams of salt and monosodium glutamate to adjust the taste, use wet starch to make it slip, then take it out of the pot and pour it on the fish.

Bamboo-flavored Wuchang fish

material

3 Wuchang fish, onion, ginger, salt, monosodium glutamate, cooking wine, soy sauce, and delicious food.

method of work

1, Wuchang fish is slaughtered, eviscerated and washed (without descaling), the knife is changed, onion, ginger and seasoning are added, and marinated for 8 hours to taste.

2, the pot is on fire, the oil is injected and burned to 60% heat, and the marinated Wuchang fish is fried until the skin is golden yellow. Take it out, put it on a plate, and decorate it.