Steamed Wuchang Fish
Overview
This dish retains the original flavor of the fish, is simple to prepare, has a complete shape, delicious fish meat, and mellow soup. It is a home-cooked dish with zero failures. Wuchang fish has a flat body, is easy to cook, and is rich in nutrients. It is high in protein and low in cholesterol, and has a certain effect on alleviating physical weakness, anemia and malnutrition.
Tags
Ingredients
Steps
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Prepare ingredients.
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Clean the Wuchang fish, remove the black membrane on the abdomen, and scrape off the mucus on the skin with a knife. Cut half of the green onion into shreds and half into cubes, slice the ginger, and cut the red pepper into shreds and set aside.
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Start marinating the fish. First, apply a small spoonful of salt on the inside and outside of the fish, and then apply a layer of cooking wine. Add some green onion and ginger slices to the fish maw and body, then let it marinate for ten minutes to better remove the fishy smell.
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Put an appropriate amount of water into the pot. After the water boils, put the fish into the pot and cover the pot tightly. Steam over high heat for seven to eight minutes, then turn off heat and simmer for one to two minutes.
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While the fish is steaming, prepare an empty bowl. Pour an appropriate amount of steamed fish soy sauce, light soy sauce, and sesame oil into a bowl of sauce and set aside.
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After the fish is steamed, remove from the pot. Pour away all the soup from the plate, and remove the green onion and ginger from the surface of the fish.
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Pour the bowl of juice over the fish while it's still hot.
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Arrange the shredded green onion and red pepper on top of the fish.
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Pour an appropriate amount of cooking oil into the pot, heat until smoking, then turn off the heat.
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Just pour the oil over the fish.
