How to make steamed Wuchang fish

Many delicious foods can be made by more than just restaurant chefs. You can also do it at home, of course, this requires you to learn it yourself. Here is a recipe for steaming Wuchang fish in a private way. Learn it yourself and try making it at home.

1. A pomfret, preferably one to one and a half pounds. If it is too small, it will not taste good, and if it is too big, it will be difficult to steam.

2.1 Cut the fish into flower pieces, apply two teaspoons of salt, half a teaspoon of MSG, and two teaspoons of white pepper evenly, two tablespoons of steamed fish soy sauce, half a tablespoon of cooking wine, and one tablespoon of cooking oil (I used sesame oil), rub evenly for a while, and marinate for ten minutes.

3.2 Shredded ham, chopped green onion, sliced ​​ginger and garlic, dried red pepper and coriander (for decoration, optional).

4. Stuff the scallion, ginger and ham shreds into the fish belly. Place the ginger and garlic slices on the bottom of the plate. Arrange the coriander and red pepper on the fish. Put the fish on the pot with boiling water and steam it over high heat for eight minutes. Do not remove the lid and let it sit for two minutes.

5. Pour one tablespoon of soy sauce, sprinkle with chopped green onion, boil a mixture of one tablespoon of cooking oil and one tablespoon of lard, heat until smoke comes out, cool for five seconds, and pour evenly on the fish.

6. The fresh, tender and smooth steamed fish is ready.

After reading the editor’s introduction, are you very interested in this privately-made steamed Wuchang fish? Then don’t wait any longer and try it yourself right away.