In the past, when eating, there were often big fish and big meat on the table, which was a symbol of the rich, and now, because the living standards of all of us are getting higher and higher, our table is not only indispensable to fish, pork or something, but also to eat well. Therefore, whether it is pork or fish, we are picking some better ones to eat. The Wuchang fish has a relatively high nutritional value among many fish, and the flesh of the Wuchang fish is very tender, the fish has fewer bones, and it is very suitable for men, women and children to eat, so it is also loved by everyone.
Wuchang fish is served in a variety of ways, and can be eaten fried, braised, stewed, and so on. But if you want to eat the original taste, it must be used for steaming, because the steamed Wuchang fish has a very tender and delicious taste, and more importantly, the steamed Wuchang fish will not lose its nutrition, and the umami taste of the Wuchang fish will be retained to the greatest extent. Steamed Wuchang fish must be made by many small partners, just need to process the Wuchang fish well, put in the steamer to steam. And today Xiaoding shared with his friends a steamed open screen Wuchang fish, this steamed open screen Wuchang fish is a steamed Wuchang fish in the practice of steaming Wuchang fish. It can be said that it is a delicious, good value and high food, the banquet guests are also doubly face-saving, men and women and children are also very fond of eating, interested partners may wish to follow Xiaoding to learn together!
Steamed open screen Wuchang fish
raw materials:
One Wuchang fish, one piece of ginger, one green onion, a few goji berries, a little peppercorns, an appropriate amount of salt, a tablespoon of cooking wine, two tablespoons of steamed fish soy sauce, and a tablespoon of cooking oil
Specific steps:
In the first step, a Wuchang fish purchased from the market is placed on the board, scraped off the scales with a knife, the internal organs and gills in the belly of the fish are disposed of, and the water is put into clean water to wash it again, and then placed on the board from scratch.
In the second step, the Wuchang fish on the board is cut off with a knife, and the head and tail of the fish are cut off and set aside. Then use a knife to cut vertically down on the fish's back into a comb shape, and connect the same size of thick slices, but remember not to cut it in the belly of the fish.
In the third step, after cutting, put the fish head, body and tail into a large bowl, add the appropriate amount of salt and cooking wine to the bowl, stir well by hand, and marinate for 20 minutes.
In the fourth step, after washing the prepared ginger, green onion, goji berries and peppercorns with water, cut the ginger into ginger shreds, cut the green onion into green onion segments and shredded shallots, soak the goji berries and peppercorns in water, and set aside for later.
In the fifth step, take out a plate, take out the marinated fish body, and fan it into the plate piece by piece. Take out the marinated fish head and cut the jaw of the fish head with scissors so that the head can be erected on the plate and placed in the middle of the fan-shaped fish body. Then add the chopped shallots and ginger slices to the top of the fish.
Step 6: Take out a pot, pour the right amount of water into the pot, bring it to a boil on high heat, bring it to a boil, put the plate with fish into the steamer, cover the pot, and steam on high heat for ten minutes. When the time comes, simmer for another two minutes.
In the seventh step, after simmering, take out the plate, pour out the excess soup in the plate, and then use chopsticks to pick off the green onion and ginger shreds on top of the fish. Pour in the steamed soy sauce, add a goji berries to each slice of fish fillet, and set aside the chopped green onion.
In the eighth step, heat the oil, add the peppercorns to fry the incense, and then pour the hot oil on the fish to eat.
Tips:
1, when cutting Wuchang fish, the thickness of the fillet is preferably about one centimeter, because this thickness is steamed just right, neither too thin is easy to steam, and it is not too thick It is easy to steam the fish old.
2, goji berries just play a role of embellishment, if not can be replaced with small peppers.
3, After steaming, remember not to take it out too quickly, let the fish simmer in the steamer for two minutes. And after taking it out, remember to pour out the juice in the basin, because this juice is very fishy.
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