Steamed Wuchang Fish

Name: Steamed Wuchang Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Wuchang fish; 1/3 Fluttershy shallot; 2 tablespoons Cooking Wine; 1 tsp pepper; 2 tablespoons Steamed Fish Soy Sauce; Some Oil salt; 1/3 Fluttershy garlic; 1/3 Fluttershy ginger

by Scarlett WH

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

There are many ways to cook Wuchang fish, such as steaming, braising, and slippery. But for me, I think the highest courtesy for live fish is steaming. Steamed fish is the most delicious and the most popular cooking method in my family. . The method is very simple. Take a few knives on the surface of the Wuchang fish, apply salt and cooking wine to marinate it; then place the ginger slices on the fish and steam it in the pot; remove the fish after eight minutes, decanter, and pour it on Steam the fish in soy sauce, then place shredded green onions or chopped green onions, and sizzle hot oil with pepper. This dish is simple and fast, but the taste is first-rate, and it is a dish that all young and old want to eat more. "

Ingredients

1 piece Wuchang Fish
1/3 Fluttershy Shallot
2 tablespoons Cooking Wine
1 tsp Pepper
2 tablespoons Steamed Fish Soy Sauce
Some Oil Salt
1/3 Fluttershy Garlic
1/3 Fluttershy Ginger

Steamed Wuchang Fish

1. Prepare raw materials;

2. Make a few cuts on the surface of Wuchang fish, add an appropriate amount of salt and spread it evenly;

3. Add a little cooking wine and marinate for three minutes;

4. Boil water in a boiling pot, put ginger slices on the surface of Wuchang and steam for eight minutes;

5. After the fish is steamed, take it out, decant the water, and remove the ginger slices on the surface of the fish;

6. Pour steamed fish soy sauce on the surface;

7. Place the shredded green onions and chopped green onions on the surface of the fish;

8. Cool oil, put the peppercorns in it and stir fragrant;

9. Pour hot pepper oil on the surface of the fish.

10. Serve it.

Tips:
1. After scoring a few knives on the surface of Wuchang, add salt and cooking wine to smear it, and marinate;
2. When steaming fish, put ginger slices on the surface of the fish;
3. This fish weighs about one catty, steamed for eight minutes;
4. After the fish is steamed, remove the ginger slices, and pour the steamed fish soy sauce while it is hot;
5. Finally, pour the hot pepper oil on the fish covered with green onions and shallots.