Steamed Wuchang Fish
1.
Prepare all the ingredients.
2.
When buying fish, it is very important that the fishmonger clean up the scales and gills of the fish and do not open your stomach. Take it back and scrape off the unclean fish scales and wash them.
3.
Cut off the fish head and tail.
4.
Take out the inside of the fish belly from the incision of the fish head, and keep the fish belly intact.
5.
Carefully cut off the fins.
6.
Go from the direction of the fish body to the tail, and cut into an interval of about 0.5-1cm with a knife, ensuring that the abdomen is connected continuously.
7.
Add appropriate amount of cooking wine, oyster sauce, salt, sugar, chicken essence, vinegar, thirteen spices, soy sauce, tempeh, and marinate for half an hour (if you have time, it is best to put it in the refrigerator for 3 or 4 hours).
8.
Use a large plate, spread ginger, green onion, and minced garlic on the bottom of the plate. Place the cut fish on the plate, place the head of the fish in the middle and the tail of the fish under the head, press the fillets one by one, and place them. Become a peacock.
9.
When the water in the pot is boiled, put the fish in and steam it. Steam on high heat for 7-10 minutes (depending on the thickness and size of the fish), turn off the heat and let it sit for 2 minutes.
10.
Carefully remove the steamed fish and pour out the steamed soup. Sprinkle the chopped green onion and ginger in the center (around the fish head), garnish with red pepper, carrot flowers, and purple cabbage flowers.
11.
Pour an appropriate amount of oil (the amount of cooking) into the pot, heat it to 60% hot (you can see smoke coming out), turn off the heat, and evenly pour the oil on the fish, you're done!
Tips:
1. Cut the fish fillets as thin as possible, so that there are many pieces and they look beautiful.
2. The belly of the fish must not be cut off. When cutting, you can cut off the bone part first, and then carefully trim it to the abdomen.
3. The fish must not cut open the abdomen to take out the dirt, first remove the fish head and then clean it up from the head.
4. Don't forget to pour some hot oil on the fish at the end, and the hot oil should be poured on the chopped green onion and ginger, it will have a fragrant green onion oil taste.
