Steamed Wuchang Fish
1.
Prepare ingredients.
2.
Wash the Wuchang fish, remove the black membrane on the abdomen, and scrape the mucus on the epidermis with a knife. Half of the green onion, shredded and half cut into pieces, sliced ginger, and shredded red pepper.
3.
Start marinating fish. First put a small spoonful of salt on the inside and outside of the fish, and then put a layer of cooking wine. Put some green onions and ginger slices on the fish maw and the fish, and let them marinate for ten minutes to better remove the fishy smell.
4.
Put an appropriate amount of water into the pot. After the water is boiled, put the fish in the pot and cover the pot tightly. Steam on high heat for seven to eight minutes, then turn off the heat and simmer for one to two minutes.
5.
While steaming the fish, prepare an empty bowl. Pour in the right amount of steamed fish soy sauce, light soy sauce, and sesame oil to make a bowl of juice for later use.
6.
After the fish is steamed, remove it from the pot. Pour out all the soup from the plate, and also remove the green onions and ginger on the surface of the fish.
7.
Pour the bowl of juice on the fish while it is hot.
8.
Place the shredded green onion and red pepper on the fish.
9.
Pour an appropriate amount of cooking oil into the pot, heat it until it smokes, and then turn off the heat.
10.
Just pour the oil on the fish.
Tips:
1. The steamed fish must be fresh.
2. If the fish is larger, steam it for a while. But don't steam it for too long, because too long will make the fish grow old. Usually the fish eyes become white and prominent, indicating that the fish has been cooked.
3. In the last step, the oil must be burned until it smokes, so that it tastes good when it is poured on the fish.
When you are cooking this dish, if you have any questions, you can add WeChat "leyou517" for inquiries. I will answer seriously one by one.
