Steamed Wuchang Fish

Overview

I like to eat fish. This fish recipe is very simple and can be made often. My best friend came to my house as a guest and ate with great joy. When she got home, she even clamored for her husband to cook it, which made me feel so accomplished, haha.

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• hubei cuisine
• lunch
• cornstarch
• ginger
• green onions
• oil
• steamed fish drum oil
• wuchang fish

Ingredients

Steps

1. 1 Thinly slice the ginger.

   

2. 2 Cut open the fish's belly and remove the scales, and clean the contents of the fish's belly. Cut the back of the fish with a knife, insert the ginger slices, and put a few slices into the fish belly.

   

3. 3 Boil the water and steam the fish in the pot. Steam for three minutes on high heat and seven minutes on medium heat.

   

4. 4 During the steaming process, make the seasoning. Mix steamed fish drum oil and cold boiled water at a ratio of 1:1. Make it almost half a bowl, add a little cornstarch and mix well. Shred the green onions and set aside.

   

5. 5 After the fish is steamed, pour out the steamed soup on the plate.

   

6. 6 When the pot is hot, add oil and mix well the seasonings.

   

7. 7 Finally, spread the green onion shreds on the fish and pour in the hot seasoning.