Hubei Hometown Cuisine - Steamed Wuchang Fish

2024-06-14 03:00:34 1268

"Drinking Changsha water and eating Wuchang fish" - a famous poem by Chairman Mao. Wuchang Fish, as a native of Hubei, I have loved everything from snacks to big fish, no matter what the method is. Fish is very smooth and tender, delicious and delicious, truly a delicacy< br>

Details of ingredients

Wuchang fish400 grams

Technique

difficultySimple
workmanshipsteam
tasteLight
timeTen minutes

Steps to make Hubei Hometown Cuisine - Steamed Wuchang Fish

1. Wash one Wuchang fish (about 400 grams)
2. A few scallions, shredded ginger
3. Place the white part of the onion and some shredded ginger on the bottom of the plate
4. Put some other ginger shreds into the fish's belly, cut three flower knives on the fish's back, and evenly spread a thin layer of salt (a small amount of salt) on the fish's body
5. After the water in the pot boils, put the fish into the pot
6. Steam over high heat for 8 minutes, then turn off the heat and let it evaporate for another 7 minutes (do not immediately take it out after turning off the heat, wait for 7 minutes before opening the lid of the pot and let it evaporate)
7. After the fish is taken out of the pot, sprinkle with scallions, drizzle with light soy sauce and hot oil, and a fresh and delicious steamed Wuchang fish is completed