Pouring Wuchang Fish in Oil
by Xia Xiaoqi's Lounge
Favorite
Difficulty
Hard
Time
20m
Serving
2
1. After fresh Wuchang fish is washed, the gills and viscera are removed, and the remaining blood is cleaned.
2. Cut off the fish head, cut the fish body into sections and place on a plate
3. Separate scallion white skin and inner green
4. Pour an appropriate amount of cooking wine, sprinkle with pepper, put a few slices of ginger and a few green onion cores
5. Put the water in the pot and boil, put the fish on the grate and steam for about 10 minutes
6. When steaming the fish, shred the scallion and white skin, shred the carrot and carve into a ball, and cut the dried chili into small pieces.
7. After the fish is steamed, remove the ginger slices and green onion cores
8. Sprinkle shredded green onions and carrots and balls, drizzle with steamed fish soy sauce
9. Put the oil in the pot and heat it to slightly smoke
10. Drizzle the hot oil on the fish
11. Finished product
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