Steamed Wuchang Fish is a traditional dish in Hubei Province. When making it, it usually uses fresh Wuchang fish as the main ingredient, accompanied by shiitake mushrooms, winter shoots, and seasoned with chicken broth, which is smooth and tender, and the fragrance is delicious.
<h2 class="title-text" > method of production</h2>
< h3 class="title-text" > method one</h3>
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Ingredients: 1 fresh Wuchang fish, green onion, ginger, peeled pork belly, soy sauce, cooking wine, salt.
steps:
1. Fresh live Wuchang fish to scale and intestines, remove gills and wash them, and cut the knife on both sides.
2. Add salt, cooking wine, green onion and ginger, marinate for half an hour and set aside.
3. Spread the ginger slices, green onion and Wuchang fish on a large plate.
4. Stuff a few slices of peeled pork belly in the belly of the fish, and cover the back with a few more slices.
5. After steaming on high heat for 8-10 minutes, add soy sauce to taste. Sprinkle with white shredded green onions and shredded chili peppers to garnish.
< h3 class="title-text" > method two</h3>
Ingredients: 1 Piece of Wuchang fish, appropriate amount of green onion, appropriate amount of green onion, appropriate amount of red pepper, appropriate amount of cooking wine, 3 tablespoons of soy sauce, a little juice of green onion oil.
1. Wuchang fish to scale, gills, remove internal organs, scrape the black film and wash. Slash a few knives at the fish, smear the fish body, inside and outside with salt and cooking wine, and marinate for about 15 minutes.
2. Cut the green onion and ginger into strips, slice the ginger, divide the chopped green onion and ginger slices into three parts, one part at the bottom of the partition, one part stuffed in the fish belly, and then placed on the surface of the fish.
3. Add water to the steamer, put the fish in, bring to a boil on high heat and steam for 10 minutes.
4. After the fish is steamed, take it out, remove the ginger slices on the top and drizzle with an appropriate amount of steamed fish soy sauce.
5. Place onnew onion and red pepper and pour onion oil.
6. Simmer a little shallot oil in a small pot, pour the shallot oil juice and sprinkle with green onion shreds.
< h3 class="title-text" > method three</h3>
Ingredients: Wuchang fish 1000 grams, shiitake mushrooms (fresh) 50 grams, winter shoots 50 grams, ham 50 grams, salt 20 grams, monosodium glutamate 5 grams, spring onion 8 grams, ginger 8 grams, pepper 1 gram, chicken fat 25 grams, rice wine 10 grams, lard (refined) 70 grams.
1. Clean the Wuchang fish and cut the orchid flower knife on both sides of the fish.
2. Put the wok on the high heat, boil with clean water, boil the Wuchang fish with a flower knife in the boiling water pot, immediately fish in and out of the basin of clear water, scrape off the fish scales, wash and drain the water.
3. Use salt, rice wine and monosodium glutamate to spread on the fish and marinate.
4. Cut the shiitake mushrooms, winter shoots and cooked ham into cypress leaves.
5. Put the mushroom slices, winter shoot slices, and ham slices into the soup pot and slightly blanch them, and indirectly place them on the fish to form white, brown and red lace.
6. Put the green onion knots and ginger slices on the fish, drizzle with 150 ml of chicken broth and cooked lard.
7. The processed whole fish is plated into a cage and steamed over high heat.
8. Steam until the fish eye is protruding, the meat is soft, remove the ginger slices, green onion knots, drizzle with cooked chicken fat, sprinkle with white pepper and mixed soy sauce, balsamic vinegar and ginger shredded on a small saucepan.
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