Open tail Wuchang fish

Overview

Wuchang fish has the functions of replenishing deficiency and nourishing blood, increasing appetite, appetizing and strengthening the spleen, regulating internal organs, and can also prevent anemia, hypoglycemia, hypertension, arteriosclerosis and other diseases. There are many ways to make Wuchang fish, including steaming, braised, stuffed in oil, grilled, stuffed with flowers, or fried. Steaming is especially preferred, as it can maintain the original flavor to the greatest extent, and it is simple and trouble-free to prepare. I bought a Wuchang fish today and am going to steam it to eat. For steaming, it is best to choose a fish of about one pound and two taels. In order to match the festive atmosphere, I chose to make it into an open-tailed Wuchang fish. I have always thought that making this kind of open-tailed Wuchang fish is a particularly pleasing family dinner dish. It is simple to make, eye-catching, and delicious to eat. Let me share with you how to make this dish. Pay attention to two key points. How to cut the fish? Steaming fish time. I believe that if you follow this recipe, you will be able to make a surprising and eye-catching steamed fish. I highly recommend it to everyone. You might as well try it at a holiday dinner.

Tags

• hot dishes
• home cooking
• cooking wine
• oil
• onions
• steamed fish with soy sauce
• wuchang fish
• ginger
• green onions
• red pepper
• salt

Ingredients

Steps

1. 1 Cut off the head of Wuchang fish first;

   

2. 2 Then cut the fish body into long and thin strips of equal width from the back side of the fish. Be careful not to cut into sections at the joint of the fish belly;

   

3. 3 Add appropriate amount of salt, cooking wine and shredded ginger to the cooked fish, mix well and marinate for ten minutes;

   

4. 4 Arrange the marinated fish neatly on the plate, making sure to turn every piece and make the fish head stand up;

   

5. 5 Boil a pot of water, add the fish after the water boils, and steam over high heat for eight minutes;

   

6. 6 Take out the steamed fish, decant the water, and pour the steamed fish soy sauce while it is hot;

   

7. 7 Place the shredded green onions and chopped green onions in the middle, and place the red pepper at the tail of the fish;

   

8. 8 Heat oil in a pan, add peppercorns and heat;

   

9. 9 After the oil is hot, the peppercorn aroma will come out. Pour the hot oil on the surface of the fish.

   

10. 10 Let’s eat.