Hometown Cuisine in Hubei--steamed Wuchang Fish

Name: Hometown Cuisine in Hubei--steamed Wuchang Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Wuchang fish; Some ginger; Some shallot; Some salt; Some Peanut oil; Some Soy sauce

by Yanzhi has you

4.6 (1)

Favorite

11

Difficulty

Easy

Time

10m

Serving

2

Only drink Changsha water and eat Wuchang fish"-Chairman Mao’s famous poem. Wuchang fish, as a native of Hubei, I love everything from snacks to big ones, no matter how you do it. The fish is very smooth and tender. It's delicious, it's really a delicacy.
Wuchang fish is warm in nature and sweet in taste; it has the effects of invigorating the spleen, nourishing blood, dispelling wind, and invigorating the stomach; it can prevent diseases such as anemia, hypoglycemia, hypertension and arteriosclerosis. "

Ingredients

Hometown Cuisine in Hubei--steamed Wuchang Fish

1. Wash one piece of Wuchang fish (about 400 grams)

2. A few scallions, shredded ginger

3. Place the scallion and some ginger on the bottom of the plate

4. Put some ginger shreds into the belly of the fish, cut 3 flower knives on the back of the fish, and spread a thin layer of salt (a small amount of salt) evenly on the body of the fish

5. After the water in the pot is boiled, put the fish into the pot

6. After 8 minutes of high heat steaming, turn off the heat, and then steam for 7 minutes (don’t serve it out immediately after turning off the fire, wait 7 minutes and then open the lid to call it virtual steaming)

7. After the fish is out of the pot, sprinkle with chopped green onion, top with light soy sauce and hot oil, a fresh and delicious steamed Wuchang fish is complete

Tips:
The last step of steaming is very important. If omitted, the taste of the fish will be compromised; for steamed fish, the weight of the fish should be less than 600 grams, which is convenient for steaming and serving.