How to cook Wuchang fish in clear stew

Some people say that to judge whether a person’s cooking is delicious, just see whether he can cook fish. If fish is not cooked properly, it will have a strong fishy smell, which will affect the taste. Fish does not necessarily have to be braised. Sometimes steaming can also remove the fishy smell and better preserve the nutrients of the fish without affecting the taste. This article introduces the complete recipe of braised Wuchang fish. If you are interested in learning, you can come and try it.

Steamed Wuchang Fish

Ingredients: Wuchang fish

Ingredients: Onion, ginger, cooking wine, coriander, chopped pepper, steamed fish soy sauce

practice

1. Ask the vendor to kill the Wuchang fish, scrape off the scales, remove the internal organs, and rinse it clean at home.

2. Cut cuts on the surface of the fish, apply a little salt, cut the green onion and ginger into shreds and put them in the fish belly. Add cooking wine and soak for 10 minutes, then place the fish on a plate and pour in an appropriate amount of steamed fish soy sauce.

3. Add water to the steamer and bring to a boil. Put the fish in and steam for 10 minutes.

4. Take out the fish and garnish with coriander and chopped pepper. Done.

Steamed Wuchang Fish

Ingredients: 1 Wuchang fish (about 800g), shredded green onion, shredded ginger, shredded red pepper

practice

1. Rinse the fish after removing the scales, gills and internal organs, cut it open one centimeter from the head, and gently pull out the fishy line inside. Note that there is a fishy line on both sides.

2. Make a few cuts on both sides, apply salt and cooking wine, also apply inside the fish belly, and marinate for about 10 minutes

3. Sprinkle some scallions and ginger slices on the bottom of the plate, put the fish into the plate, and sprinkle scallions and ginger on the fish belly and body.

4. Put an appropriate amount of water in the steamer, bring it to a boil, put the fish into the pot and steam for 7-8 minutes, then turn off the heat and steam for another 2-3 minutes.

5. Take out the fish, pick out the scallion and ginger shreds, put the fish in another plate, and sprinkle the fish with freshly cut scallion, ginger, and red pepper shreds.

6. Heat a little oil in a wok, pour the steamed fish sauce from the steamed fish dish into the wok, add an appropriate amount of steamed fish soy sauce, bring to a boil and pour evenly over the fish.

Steamed Wuchang Fish

Ingredients: 1 live Wuchang fish, a little salt, 3-4 slices of ginger, 1 liang of scallion, a little cooking wine, a little cooking oil

practice

1. Wash the fish and apply salt inside the fish belly. Let sit for 10 minutes to allow the salt to absorb.

2. Pour a little cooking wine on the fish and add ginger slices. Steam in a steamer for 20 minutes.

3. Remove from the pan after 20 minutes, sprinkle a little shallot on the fish, heat oil in a frying pan, and pour the shallot on the fish.