How to make steamed Wuchang fish?
With the development of the times, the production technology of cooking Wuchang fish has been continuously improved and improved, from the traditional steaming, boiling, and burning, to steaming, oil stewing, net coating, slippery and other methods, especially steamed Wuchang fish is unique, characterized by smooth and tender taste, fragrant and delicious.
Wuchang fish is delicious: steamed
raw material
1 Wuchang fish, shredded shallots, red pepper shreds, ginger, cooking wine, salt to taste.
steps
1. Remove the scales and internal organs of Wuchang fish and rinse them clean, and also remove the fishy line of the fish, cut it at a centimeter from the head of the fish, and gently pull out the fishy line inside.
2. Cut a few knives on both sides of the fish, smear salt and cooking wine with salt, and smear on the belly of the fish, and then marinate for 10 minutes.
3: Sprinkle some green onions and ginger slices at the bottom of the plate, put the fish into the plate, and sprinkle the belly and the fish with green onion and ginger shreds.
4: Add the right amount of water to the steamer, bring the water to a boil, put the fish in the pot and steam for about 7-8 minutes, then turn off the heat and steam for 2-3 minutes.
5: Remove the fish, pick off the green onion and ginger shreds, take another plate to put the fish in, and sprinkle the newly cut green onion, ginger and red pepper on the fish.
6: Heat a small amount of oil in the pot, pour the steamed fish juice from the steamed fish dish into the pot, and then add the appropriate amount of steamed fish soy sauce, boil and pour it evenly on the fish.
Tips
1, the knife on the fish is to make the fish better marinated into the taste, so that the fish is easier to cook and better taste.
2, when steaming fish, to keep the fire full of gas, steaming until the fish eye protrudes as well, pay attention to never steam the fish old.
3, used to steam Wuchang fish must be fresh, killed and made.
4, green onion and ginger can be very good to remove the fishy smell of fish.