Kaiping Wuchang Fish
After learning the Kaiping Wuchang fish made by my relatives, I dazzled myself during the festival (I have to go first). I love spicy food, so I made it salty, fresh and spicy, and passed it on to share the happiness of delicious food with my relatives!
Step 1 . Wash the bream and chop it into three portions (pull out the intestines and wash them).
Step 2 . Cut the fish body into the pattern shown in the picture (don't cut the fish belly, it's a bit laborious) and marinate it with salt and wine.
Step 3 . Place ginger on the bottom of the plate as shown in the picture.
Step 4 . Boil the water in the pot and steam it in a cage (turn off the fire when the fish eyes protrude, do not immediately remove the lid of the pot and steam it for a while).
Step 5 . When you are free to steam the fish, mix the chopped pepper and the wild pepper with the chopped ginger pepper (the wild pepper can be chopped).
Step 6 . Steamed Wuchang fish (decant the water for steaming fish).
Step 7 . Heat the oil in the pan and pour in the chopped pepper juice (you can also give some sugar if you like).
Step 8 . Pour the boiled chopped pepper juice on the fish.
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