Open Screen Wuchang Fish
1.
A fresh Wuchang fish
2.
Descaling
3.
Feel a little bit of vinegar on the belly of the fish, so that it’s not so slippery to help remove the scales
4.
After removing the scales, rinse with water and process the unremoved scales again
5.
Remove the head and tail and remove the internal organs from the head of the fish (the key here is more use to open the belly of the fish directly)
6.
Use a knife to cut out a small section of about 0.6 cm, don't cut off the belly
7.
Add cooking wine, white pepper, chicken powder, sugar, steamed fish soy sauce in turn
8.
Put ginger slices on the rain and marinate for 20 minutes, and finally add a little salt and starch before steaming the fish
9.
Cut the red pepper into thin circles, shred the front part of the red pepper and stuff it into the fish's mouth for garnish
10.
For the marinated fish, put the ginger slices under the fish, and put red pepper rings on the fish
11.
Minced garlic
12.
Chop pepper and garlic, mix well
13.
Take a small piece of green onions
14.
cut to shreds
15.
Place the other half of the green onions loosely on top of the fish, boil water in a pot, and heat for 10 minutes
16.
Remove the scallions after cooking
17.
Put sesame oil in the pot
18.
Heat up the fish, put shredded green onions on top of the fish, pour it over with hot oil, and stuff the fish with red pepper
Tips:
1. Bring water to a boil for ten minutes
2. Don't cut the fish maw
3. If you don't like to eat chopped pepper, you can leave it alone
4. If you like to eat spicy food, you can use Hainanese bell pepper
