Steamed Wuchang Fish

Name: Steamed Wuchang Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A Wuchang fish; 1 Green onions; 5 slices ginger; 3 pieces Hangjiao; 5 pieces Red millet pepper; 3s Chives; 3 tablespoons Steamed Fish Soy Sauce; 1 tbsp salt; 1/2 tablespoon sesame oil

by Things (from WeChat...)

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Fish meat is rich in protein and has a high absorption rate. About 87-98% of it will be absorbed by the human body. However, the fat content of fish is much less than that of livestock meat. Therefore, it is recommended to eat fish often and eat fresh fish.

Many people find it difficult and troublesome to make fish, but it is actually very simple and very time-saving! Next, I will make a low-cost, low-bone, and very delicious steamed Wuchang fish.

Wuchang fish: warm in nature and sweet in taste; it has the effects of invigorating the spleen, nourishing blood, dispelling wind, and invigorating the stomach; it has the effects of regulating the internal organs, appetizing and strengthening the spleen, and increasing appetite. It is effective for anemia, hypoglycemia, high blood pressure and The occurrence of diseases such as arteriosclerosis can be inhibited.

Ingredients

A Wuchang Fish
1 Green Onions
5 slices Ginger
3 pieces Hangjiao
5 pieces Red Millet Pepper
3s Chives
3 tablespoons Steamed Fish Soy Sauce
1 tbsp Salt
1/2 tablespoon Sesame Oil

Steamed Wuchang Fish

1. Wash the fresh Wuchang fish that you bought, cut three knives on each side of the fish, and evenly apply salt and cooking wine to the whole body and marinate for 30 minutes to remove fishy.
Put the sliced ginger and green onion into the belly of the fish, boil the water in the steamer, and steam for 8 minutes.

2. During the steaming of the fish, prepare the auxiliary materials, shred the Hangzhou pepper and shred the ginger.

3. Mince the chives.

4. Dice the small red rice pepper.

5. Put the steamed fish on a plate, take out the green onion and ginger from the fish maw, spread all the prepared auxiliary materials on the Wuchang fish, and evenly drizzle the steamed fish soy sauce and sesame oil.

6. Prepare a clean pot, pour the cooking oil and cook until it is 80% hot. Pour evenly on all the ingredients and fish. You're done!
Easily, a plate of steamed Wuchang fish is on the table. The fish is delicious, the soup is clear, the original flavor, light and fresh, and the ginger sesame oil is taken out, and the aroma is tangy!

Tips:
1) Steaming requires the freshest fish, make the fish bought back as soon as possible, and clean the gills and scales of the fish;
2) Wuchang fish within 2 catties is enough to steam for 8-10 minutes, otherwise it will be steamed;
3) The excipients can be changed into other materials according to your own preferences.