Open Screen Wuchang Fish
1.
Cut off the head of Wuchang fish first;
2.
Then cut the fish body from the back of the fish into slender strips of equal width, paying attention not to cut into sections at the joint of the fish belly;
3.
Add the right amount of salt, cooking wine and ginger to the good fish and marinate evenly for ten minutes;
4.
Arrange the marinated fish neatly on the plate, pay attention to turning over each piece, and the fish head stands up;
5.
Boil a pot with water, add the fish after the water is boiled, and steam for eight minutes on high heat;
6.
Take out the steamed fish, decant the water, and pour in the steamed fish soy sauce while it is hot;
7.
Put shredded green onions and chopped green onions in the middle, and put the red pepper on the tail of the fish;
8.
Heat the pan with cold oil, put the peppercorns into it to heat;
9.
After the oil heats up, the scent of pepper comes out, just pour the hot oil on the surface of the fish.
10.
Serve it.
Tips:
1. The method of cutting the fish is very important. Pay attention to the head first, and then use the back of the fish to cut into thin strips of equal width. Be careful not to cut off the abdomen; 2. The cut fish is marinated first, and then the fish is marinated. Turn each piece of fish upside down and place it neatly on the plate; 3. After steaming the fish, about a catty of fish is about eight minutes after SAIC; 4. After steaming, the water should be decanted together before adding the seasonings, and finally topped with hot pepper oil.
