Speaking of Wuchang fish, the first thing that comes to mind must be Chairman Mao's poem "Only drink Changsha water, and then eat Wuchang fish", because this poem by the chairman makes the dish "steamed Wuchang fish" famous at home and abroad, becoming a symbol of Hubei cuisine. This dish is bright in color, tender as tofu, fragrant as crab meat, light and refreshing, fish meat fat and delicate, soup is fresh and fragrant, keep the original taste, is a rare delicacy.
According to the characteristics of Wuchang fish with tender flesh and rich fat, Hubei people have adopted the practice of "steaming Wuchang fish". If you want to "steam Wuchang fish" to be worthy of the name, you must be able to choose the real Wuchang fish.
Wuchang fish scientific name Tuantou bream, is a kind of bream, native to Ezhou Fankou. Fankou is the place where Liangzi Lake enters the river, and is called Wuchang in ancient times, so Fankou bream is also known as Wuchang fish. It is a specialty of Liangzi Lake, and other places only have periwinks and triangular bream, and no tuantou bream.
These three kinds of bream are more difficult to distinguish, and it is said that su Dongpo, a famous foodie in the Song Dynasty, was also fascinated by this. One day, Wang Anshi asked Su Shi to fill in the poem together, and asked Su Shi to buy a few Wuchang fish to help the wine, Su Shi gladly agreed, and went to the fish stall to buy some large bream. Wang Anshi shook his head repeatedly after seeing it, and Su Shi was puzzled. After the fish was steamed, Wang Anshi used chopsticks to clip out a fish thorn and threw it into a bowl of clear water, only to see an oil flower in the water "grunting", and then clip a fish thorn from another fish. When he caught the last fish, Wang Anshi said, "This is the Wuchang fish." Sure enough, when the bones of the last fish were thrown into the water, I saw three oil splashes in the water. It turned out that Wuchang fish was rich in oil and fat, which was beyond the reach of other bream, and Wang Anshi's approach was a way to distinguish between real and fake Wuchang fish. Careful observation when purchasing can also distinguish between real and fake Wuchang fish, Wuchang fish shaped side flat, head small back bulge, side view slightly oblique square; while the periwinkle belly ridge is long, triangular bream surface does not have Wuchang fish unique black stripes and square tail habitat.
According to diners, the steamed Wuchang fish of "Chu Tianlu" is very well done, the fish is steamed out tender and tender, and the meat seems to melt in the mouth. Their red braised Wuchang fish, chicken sauce orange clove fish, little blue whale's Huangpi Triad, yellow braised turtle balls, pearl fish back fish, chime fish cake won the honor of "Chinese Famous Cuisine".
raw material
1 piece of Wuchang fish (about 800 grams), 10 ml of chicken fat, 75 ml of camellia oil, 150 ml of chicken broth, monosodium glutamate, shaojiu, soy sauce, refined salt, pepper, spring onion, green onion, ginger and red pepper.
method
1 Remove the gills and scales of the fish, cut the abdomen to remove the internal organs, wash, cut the flower knife on both sides of the fish, sprinkle with fine salt, smear the wine into the dish, and sprinkle the green onion, ginger and red pepper on top of the fish.
2 Put the pot on high heat, add water to boil, steam the whole fish on a plate for about 10 to 15 minutes, steam until the fish eye protrudes and the meat is soft.
3 Put the wok on high heat, pour in the oil, heat it, add the original juice of the steamed fish, bring the chicken soup to a boil, add MSG, chicken fat, soy sauce and then start the pot, pour on the fish, sprinkle pepper and spring onion.