Steamed Wuchang Fish

Name: Steamed Wuchang Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Wuchang fish; Some Winter bamboo shoots; Some Ham; Some Wolfberry; Some shallot; Some ginger; Some salt; Some Maggi Fresh Soy Sauce; Some Balsamic vinegar; Some Rice wine; Some White pepper; Some Cooked lard

by Xiaoyao 0209

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Steamed fish is healthier. "

Steamed Wuchang Fish

1. Prepare materials; wash Wuchang fish, green onions, winter bamboo shoots, and ginger;

2. Lay the fish flat, cut off the head and tail of the fish for later use. Cut the blade along the back of the fish. Do not cut off the belly and belly of the fish. Put it in a peacock flower shape;

3. Cut the green onion, ginger, ham, and winter bamboo shoots into shreds;

4. Placed on the fish

5. Boil the water in the steamer, put the fish in the pot and steam for 5 minutes and then take it out. Pick out several kinds of shreds. Stir all the seasonings in a small bowl, pour it on the fish, and decorate with goji berries;