Steamed Wuchang Fish
1.
Go internal organs of Wuchang fish and scrape off the black film on the surface. Friends who don’t know how to do this step can be handed over to the fish seller at the vegetable market.
2.
Add cooking wine and salt, spread evenly on both sides and marinate for 10 minutes
3.
Shred green onion, slice ginger
4.
Put Wuchang fish on the plate
5.
Spread a layer of ginger slices and then a layer of shredded green onions
6.
Pour in steamed fish soy sauce, steam in steamer for 8 minutes, simmer for 2 minutes
7.
Sprinkle chopped green onion on the surface of the steamed fish, pour tea seed oil into the spoon, heat it and pour it on the chopped green onion. Ecologically good tea oil, search for Dexi tea oil on Jingdong!
Tips:
Scallion and ginger slices do not like to be eaten and can be picked out, but the most important thing for steamed fish is to get rid of the fishy. Whether it is cooking wine, green onions or ginger, it can’t be omitted. The fish is more delicious.
In order to ensure that the fish tastes fresh and tender, steam it directly on high heat for a short time, and then simmer for a while. If it takes too long, the fish will become old.
