Wuchang Fish is produced in Liangzi Lake in Eucheng and Wuchang County. The lake is vast and leads directly to the Yangtze River, which can be backed up. This makes the lake water of good quality and rich in bait, which is convenient for the growth and reproduction of Wuchang fish.?

The Wuchang fish is a kind of bream, also known as the group head bream. The body shape is flat, weighing about one city catty or two or three city catty, the meat is tender and white, rich in protein and fat. It is a valuable freshwater fish dish. And because of the modern Mao Zedong's words "only drink the water of Changsha, and eat Wuchang fish", Wuchang fish is even more famous. Wuchang fish can be cooked with dozens of different flavors of fish dishes, such as steamed Wuchang fish, flower brewing Wuchang fish, butterfly Wuchang fish, Maotai Wuchang fish, chicken porridge cream Wuchang fish, braised Wuchang fish, Yangmei Wuchang fish, snow Lamei Wuchang fish, etc., especially steamed Wuchang fish braised sizzling, fragrant, tender meat and fresh taste, has been well-known in China and abroad, such as a good dish. The following is the practice of steaming Wuchang fish:

Raw materials:

Wuchang fish 1, 1 branch of green onion, ginger about 20 grams, skinned pork a little bit, hydrated mushrooms 3, salt, wine, soy sauce in moderation, 50 grams of oil.

Practice:

1, the skinned pork cut into thin slices, mushrooms cleaned and de-tipped diagonal knife slices.

2, the wuchang fish scales, gills, gutted, washed and drained, in the side of the fish cut flower knife, with a little salt evenly coated in the fish body and fish belly.

3, cut 1/3 of the green onions into large sections on the plate, put the fish on the green onions, the mushroom slices, pork slices and 2 slices of ginger on the fish, and then drizzled with a little shaoxing wine, into the steaming pot, steamed for about eight or nine minutes. Cut the remaining green onions and ginger into thin strips and set aside.

4. Remove the steamed fish, pour off the broth, spread the green onion and ginger evenly over the fish, and drizzle with soy sauce; heat the oil in a frying pan until it rolls, and then pour it over the fish from end to end after the oil temperature drops a little, so that the green onion and ginger are cooked in the hot oil, and the aroma is overflowing, which is ready.

Tips:

This dish must be done with live fish, Wuchang fish meat tender, such as with other fish, should be selected with a small body, steaming time due to different fish, but do not be too long; because it is steamed, it must be cleaned up the fish to avoid fishy smell; in addition, cut the fish on the shredded green onion, ginger, do not forget to raw and cooked chopping boards to be separated.