Open Screen Wuchang Fish
1.
One live Wuchang fish, clean it, cut the head and tail each, and cut off; the middle section is sliced from the back with a knife, and the belly parts are connected
2.
Put the cut fish skin in a large bowl, add ginger, salt, chicken essence, white pepper, and cooking wine; mix well and marinate for 15 minutes
3.
Discard the tail of the fish and place the fish head up on the plate. The fish fillets are fanned in the plate to make the shape of a peacock. Put it in a steamed steamer and steam for about 8 minutes. Do not turn off the heat. Uncover immediately and simmer for another two minutes.
4.
When steaming the fish, cut the green onions into shreds, mince the green onions and set aside. Take out the steamed fish, pour out the steamed water, and pour the steamed fish soy sauce.
5.
Put the prepared green onions and shallots in the middle of the fish, add a proper amount of oil to the pot, add shredded ginger and pepper and stir fry
6.
Stir-fry until fragrant, drain off the debris, pour hot oil on the chopped green onion, and decorate the tail with crab roe.
