Fish with chopped pepper

Overview

In the 1950s, more than 30 researchers from the Institute of Hydrobiology, Chinese Academy of Sciences, including Yi Bolu, discovered that there was a kind of bream in Liangzi Lake that was not found in previous literature. He named it Tuantou bream, commonly known as Wuchang fish. Body length 165~456 mm. The side of the body is flat and high, in the shape of a rhombus, the mouth is at the end, the mouth slit is wide and arc-shaped, and the body is blue-gray. Mainly distributed in medium-sized lakes in the middle and lower reaches of the Yangtze River. More suitable for hydrostatic life. Wuchang fish is rich in nutrients and can be eaten by everyone, suitable for all ages. Wuchang fish is warm in nature and sweet in taste; it has the effects of tonifying deficiency, benefiting the spleen, nourishing blood, dispelling wind, and strengthening the stomach; it has the effects of regulating the internal organs, appetizing, strengthening the spleen, and increasing appetite. It can inhibit the occurrence of anemia, hypoglycemia, hypertension, arteriosclerosis and other diseases. This fish is steamed. It’s simple to make. The fish meat is tender and smooth, and the pickled peppers are appetizing. It’s perfect for those with poor appetite in summer

Tags

• hot dishes
• chopped pepper
• cooking wine
• onion white
• steamed fish with soy sauce
• wuchang fish
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 One Wuchang fish, gills and scales removed, washed and set aside

   

2. 2 Cut off the head and tail of the Wuchang fish. Use a knife to cut off the fish body every half to one centimeter from the back of the fish to the belly. Do not cut off the belly part. Please be careful when cutting

   

3. 3 Wash and shred the green onion, peel, wash and slice the ginger and set aside

   

4. 4 Pour cooking wine into the fish body, a little cooking oil, sprinkle with a little salt and white pepper, rub the surface and inside of the fish body evenly, add ginger slices and shredded green onion, marinate for half an hour

   

5. 5 Take a large flat plate, pick out the ginger slices and green onion shreds from the pickled fish, place them on the bottom of the plate, and cover the fish body on top. The fish fillet is twisted and turned 90 degrees in one direction to form an umbrella shape as shown in the picture, with the head of the fish resting on the tail. Top the fish with remaining ginger slices and green onion segments.

   

6. 6 Pour an appropriate amount of steamed fish soy sauce on the fish and top with an appropriate amount of chopped pepper

   

7. 7 Make water in a steamer, bring up the heat over high heat, put the fish plate in, simmer for 10 minutes, turn off the heat, uncover the lid, and steam for 5 minutes

   

8. 8 Take out the fish plate and iron it carefully. I used two plate clamps to remove it. Pour a little steamed fish soy sauce on the fish

   

9. 9 Heat a large spoon, add an appropriate amount of cooking oil, add a small amount of Sichuan peppercorns, heat over low heat until the Sichuan peppercorns are fragrant, do not burn them, scoop out the Sichuan peppercorns

   

10. 10 Heat over medium heat until the oil emits green smoke, turn off the heat, let cool for 5 seconds, pour the pepper oil on the fish, it will sizzle, it smells so good

    

11. 11 Finished product. The fish meat is delicious and tender, and the peppery aroma is overflowing. Every bite is a pleasure. Just be careful of fish bones when eating