Open Screen Wuchang Fish

Open Screen Wuchang Fish

by Gluttonous

5.0 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

3

Generally, in the production of fish dishes that resemble the "peacock opening", Wuchang fish is the first choice as the main ingredient, followed by grass carp and carp. Mainly, the body shape of Wuchang fish is more suitable for the "peacock opening" shape. The preparation method must be steamed, so that the overall shape of the dishes can be guaranteed to be beautiful.

Ingredients

Open Screen Wuchang Fish

1. Clean up Wuchang fish

Open Screen Wuchang Fish recipe

2. Cut off the head and tail first

Open Screen Wuchang Fish recipe

3. Arrange the shape of the head and tail into the plate, and evenly sprinkle a little salt for the bottom taste

Open Screen Wuchang Fish recipe

4. The back of the fish body, cut into strips about 1cm apart, connected to the abdomen

Open Screen Wuchang Fish recipe

5. Add scallion, ginger, salt and cooking wine, then pickle for 10 minutes, then add appropriate amount of water and starch to mix well

Open Screen Wuchang Fish recipe

6. Remove the green onion and ginger from the processed fish body, drain the water, and place it in a dish to form an open screen shape

Open Screen Wuchang Fish recipe

7. Heat oil, fry the chives and ginger, add chopped peppers, sauté on low heat, add a little water and cook for 1 minute

Open Screen Wuchang Fish recipe

8. Season with salt and sugar to turn off the heat

Open Screen Wuchang Fish recipe

9. Put the fried chopped pepper sauce evenly on top of the fish

Open Screen Wuchang Fish recipe

10. Boil water in a pot and put in the fish plate

Open Screen Wuchang Fish recipe

11. Steam on high heat for 8 minutes

Open Screen Wuchang Fish recipe

12. Uncover the lid and take it out carefully to prevent burns.

Open Screen Wuchang Fish recipe

13. You can serve it after being out of the pot

Open Screen Wuchang Fish recipe

Tips:

1. The amount of chopped pepper can be increased or decreased according to your taste.
2. The steaming time is for reference only

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