Steamed Wuchang Fish

Name: Steamed Wuchang Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Wuchang fish; 1 piece ginger; 5s Chives; 1 spoon Sugar; 1 spoon salt; 1 spoon Chicken Essence; 1 tbsp oil; 1 tbsp Soy sauce

by Rice grannies

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Autumn is a good time to nourish for the weak, and fish is a good aquatic food for nourishment. It is not only delicious, but also has high nutritional value. Its protein content is twice that of pork, and it is a high-quality protein with a high absorption rate by the human body. Fish is rich in thiamine, riboflavin, niacin, vitamin D, etc. and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content in fish meat is low, the fatty acids in it have been proven to reduce blood sugar, protect the heart and prevent cancer. The vitamin D, calcium, and phosphorus in fish can effectively prevent osteoporosis.
Wuchang fish is tender and delicious, with relatively few bones, so it is especially suitable for steaming. This steamed Wuchang fish is the best tonic for the elderly and children! "

Ingredients

500g Wuchang Fish
1 piece Ginger
5s Chives
1 spoon Sugar
1 spoon Salt
1 spoon Chicken Essence
1 tbsp Oil
1 tbsp Soy Sauce

Steamed Wuchang Fish

1. Wash the internal organs of Wuchang fish, soak in clean water for 10 minutes, remove and drain. Rub the fish body with ginger for 2 minutes.

2. Add salt, chicken essence, sugar, and knead well. Add the light soy sauce and marinate for 10 minutes, then put half of the shallots into the belly of the fish and place the other half on the bottom of the plate. Add oil.

3. Boil water in a steamer. After the water is boiled, put the Wuchang fish on high heat and steam for 6 minutes, turn off the heat, and simmer for 2 minutes before serving.