Steamed Wuchang Fish

Name: Steamed Wuchang Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Wuchang fish; Some Scallions; Some Green onion; Some Red pepper; Some Cooking Wine; 3 tablespoons Steamed Fish Soy Sauce; a little Scallion Sauce

by ★Water Dancing Color★

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Everyone knows that there must be fish in the New Year, which symbolizes "surplus every year."
Fish is not only nutritious, but also delicious. The ancients said that "the taste of fish is the taste of a hundred flavours, and if you eat fish, all the flavours are tasteless". The ancestors created the character and put the word "xian" in the "fish" department instead of the "meat" department, and regarded fish as the best product of "xian". Therefore, fish has always been a favorite food for people. Fish is not only delicious, but also has a variety of health functions for the human body. For babies, it is best for parents to use methods such as steaming, boiling, and stewing, rather than using methods such as frying, roasting, and frying. "

Ingredients

1 piece Wuchang Fish
Some Scallions
Some Green Onion
Some Red Pepper
Some Cooking Wine
3 tablespoons Steamed Fish Soy Sauce
a little Scallion Sauce

Steamed Wuchang Fish

1. Remove the scales, gills, and internal organs of Wuchang fish. After scraping off the black film, wash it off. Slash the fish with an oblique knife. Spread the fish body, inside and outside with salt and cooking wine, and marinate for about 15 minutes.

2. Cut green onion and ginger into thin strips for later use, slice ginger, divide the chopped green onion and ginger into three portions, one on the bottom of the plate

3. Cut green onion and ginger into thin strips for later use, slice ginger, divide the chopped green onion and ginger into three portions, one on the bottom of the plate

4. One part is stuffed in the belly of the fish, and another part is placed on the surface of the fish.

5. Add water to the steamer, put the fish in, and steam for 10 minutes after the fire is boiled.

6. After the fish is steamed, take it out, remove the green onion and ginger slices on it, and drizzle with some steamed fish soy sauce;

7. Top with shredded green onion and red pepper, topped with green onion sauce;

8. Simmer a little scallion oil in a small pot, pour the scallion sauce on it; sprinkle with shredded shallots.

Tips:
1: The black mask in the fish belly must be cleaned, otherwise there will be a fishy smell.

2: I think just use steamed fish soy sauce, the fish is fresh enough, of course, you can also add various condiments according to your preferences.