Steaming: Wuchang fish to phosphorus, gills, internal organs and then clean, and then to the fish body cut a few mouth into the plate. Then sprinkle the plate with green onion, ginger, cooking wine and other seasonings and put it into the pot on high heat to steam for about 10 minutes.

Braised: Wuchang fish is also processed and cleaned, and then cut a few cuts on the body, into the pan frying until golden brown on both sides, and then add ginger, garlic, cooking wine, salt, soy sauce, green onions and other seasonings, and then add the right amount of water to simmer together until the soup is thick.

Suitable for people: the general population are suitable.

Contraindications: People with chronic dysentery should be cautious.

Do not eat with: should not be eaten with high tannic acid, oxalic acid content of food.

Not to be eaten with: should not be eaten with food high in tannins.