Open Screen Wuchang Fish

Name: Open Screen Wuchang Fish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 650g Wuchang fish; 2g salt; 10g shallot; 15g ginger; 10ml Cooking Wine; 5ml sesame oil; 2g White pepper; 2g Shallots; 2g Red pepper

by Three Stone Gourmet

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

In terms of the expression of beauty, artists do their best, and gourmets are no exception. Looking at this open-screen Wuchang fish, it only takes a few stabs, and with a slight bend, a beautiful bird-screen is in front of you. Dancing peacocks are often on the screen on New Year's Eve, and most of the breams that open the screen are on the Spring Festival dinner table. The same wealth and auspiciousness, one is so beautiful that it is not a human fireworks, and the other is more beautiful and fresher because of a little human fireworks.

Ingredients

Open Screen Wuchang Fish

1. Remove the scales and fins of Wuchang fish, cut off the head and tail, follow the knife at the head, and take out the internal organs, and finally clean the fish

2. Cut the fish into even wide strips from the back of the fish, don’t cut off the belly part

3. Put the cut fish in the basin, add the cut ginger and green onion, salt, cooking wine, white pepper, gently rub it with your hands, let it fully taste, and marinate for 15 minutes

4. After the fish is marinated, take it out, place the fish one by one on the plate, in a fan shape, with the fish head in the center, and the fish tail. Spread the chopped green onion and chili rings on the fish.

5. Pour clean water into the pot. After the high heat is boiled, put the fish in, pour the steamed fish soy sauce, and steam for 8 minutes. Turn off the heat without opening the lid. Continue to simmer for 2 minutes and take it out

6. Pour sesame oil into the pot, heat it and pour it on the fish