Steamed Wuchang fish with yam
Overview
Today’s dish is a dish that is suitable for all ages. It tastes fresh and tender. It is also very suitable as a New Year dish. It not only conforms to the Chinese custom of having plenty every year, but it is also delicious and beautiful. Today I am making this dish not for my children, but for my mother-in-law. The mother-in-law worked hard for decades and raised the children. However, this once hard-working and capable mother herself became increasingly weak. During this time, my health was not good, so I took her to live with me. In order to take good care of her, I almost didn’t have time to post. Her old man had a bad stomach, so he had to eat small meals frequently and get more nutrition, so the most common thing he cooked for him was fish. The fish cooked for her must be soft and tender, easy to digest, and nutritious, and it must be varied in every possible way. Today's steamed Wuchang fish, with yam as the base, is richer in requirements, so the elderly can eat more appropriately. I think whether we love the elderly or children, our mood is the same. When there is love, there is warmth and happiness!
Tags
Ingredients
Steps
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Clean the Wuchang fish. It must be fresh and delicious only if steamed. The one I bought today is a bit big. In fact, the 500--600g one is the best. The one I bought today weighs 750g and cannot be steamed whole
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After cutting into sections, add salt, ginger, pepper, and rice wine and marinate for 5 minutes.
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Peel and slice yam into slices
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Pickled fish placed on yams
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Sprinkle some minced ginger
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Steam over high heat for 10 minutes. After steaming, do not open it and simmer for 3 minutes
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Take out the steamed fish. Sprinkle with chopped chives and serve
