Steamed Wuchang Fish

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

Method: Remove the scales, gills and internal organs of the fish, wash them, cut a few flowers on both sides of the fish, sprinkle with salt and put them in a plate.

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

Put the pot on a strong fire, boil it with clear water, steam the fish for ten minutes, and come out when the fish eyes are prominent. Pick out ginger pieces and onion knots. Put the wok on a strong fire, add lard to heat it, secrete the original juice of steamed fish, 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 Jin), one or two pieces of water-made magnolia, one or two pieces of sesame oil, one piece of white 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.

Method: Remove scales, gills and internal organs from the fish, wash them, and make five oblique cross-shaped cuts on the fish. Slice magnolia slices into thin slices.

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

This dish is golden in color, fat-rich, fine and waxy in meat, oily and smooth, and extremely delicious.

Braised Wuchang fish in oil

Raw materials: a tail of fresh Megalobrama amblycephala (about one 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 Shuifa Yulan tablets, one or two monosodium glutamate, two cooking wines, two or two red peppers, two or two shallots and two jins of sesame oil (about one or two consumption).

Method: Remove scales, gills and internal organs from fish and wash them.

Draw several oblique cross lines on both sides of the fish. Coat the fish with soy sauce 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 a high fire, add sesame oil and burn it until it is 80% cooked. Put the fish in the wok, fry both sides until light yellow, and then take it out. Drain the remaining oil from 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 clear water (82), and simmer for three minutes.

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

This dish has yellow luster, crisp and smooth skin, tender meat, thick juice, delicious taste, and slightly spicy taste in the salty and sweet.

Braised fish with scallion oil

Ingredients: a fresh bream, some chives, oil, salt, monosodium glutamate, cooking wine and ginger.

Making:

1, clean bream, put it in clean water, add salt, cooking wine, ginger and other ingredients, and cook in a pot.

2, take out the cooked batfish, dish for use. Chopped chives and seasonings such as monosodium glutamate are sprinkled on the fish.

3. Heat the salad oil in the pot and pour the hot oil on the bream.