Steamed Wuchang Fish
Wuchang fish is famous all over the world because of old man Mao's "only drinking the water of Changjiang River and eating Wuchang fish". But I ate Wuchang fish for the first time. It's really delicious. The fish meat is very tender, especially suitable for steaming. It's really "better to have a taste than a hundred smells". Ha ha.1. In the past, steamed fish were smoked with raw soy sauce. This time, I tried Lee Kum Kee steamed fish soy sauce. It tastes really good. It is more fresh than raw soy sauce. Don't put it in before steaming, but it will be more fragrant after steaming.2. Before steaming fish, you must check whether your steamer is big enough. My steamer is too big to put the fish plate. I found it after the water boiled. I was so depressed that I hurried to change the plate. Otherwise, it should be much more beautiful than this, but the taste is still the same
Step 1 . Clean the fish, draw a flower knife on the fish, apply salt and cooking wine inside and outside, marinate for 10 minutes, cut onions and ginger into pieces and stuff them into the fish belly.
Step 2 . Put ginger slices, garlic slices and scallions on the plate, put the salted fish on it, and sprinkle the fish with shredded ginger, scallion leaves and red pepper.
Step 3 . Boil the water in the steamer, put in the fish, steam it for 10 minutes, take out the fish, pour an appropriate amount of Lee Kum Kee steamed fish soy sauce, pour a small amount of oil into the frying pan, burn it very hot, and pour it on the fish.
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