Braised fish with chopped pepper-You Are Foodie

By Christian
39

Braised fish with chopped pepper

In the 1950s, more than 30 researchers from the Institute of hydrology of the Chinese Academy of Sciences, such as Yi Bulu, discovered that there was a bream in Liangzi Lake that was not found in the previous literature. He named it blunt snout bream, commonly known as Wuchang fish.The body length is 165 ~ 456MM. The side of the body is flat and high, showing a rhombic shape. The mouth is at the end. The mouth fissure is wide, showing an arc shape, and the body is cyan gray. It is mainly distributed in medium-sized lakes in the middle and lower reaches of the Yangtze River. It is more suitable for still water sex life. Wuchang fish is rich in nutrition and can be eaten by ordinary people. It is 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, expelling wind and strengthening the stomach; It has the effects of regulating the viscera, appetizing and invigorating the spleen, enhancing appetite, and can inhibit the occurrence of anemia, hypoglycemia, hypertension, arteriosclerosis and other diseases.This fish is steamed. The method is simple, the fish is tender and smooth, and the pickled pepper is appetizing. It is very suitable for people with poor appetite in summer

Main Ingredients

Wuchang Fish 1

Auxiliary Ingredients

ginger a block
chopped pepper appropriate amount
White pepper a few
salt A moderate amount of
Scallion white a section
Steamed fish with soy sauce appropriate amount
Cooking wine appropriate amount

Wuchang fish is generally edible for people of all ages. Wuchang fish is high in protein and low in cholesterol. It is suitable for people with anemia, physical deficiency and malnutrition who do not want to eat.People with chronic dysentery should not eat

Step 1 . One Wuchang fish, remove gills and scales, wash and set aside

Step 2 . The head and tail of Wuchang fish are cut off. The body of the fish is cut from the back of the rain to the belly every half to one centimeter. The belly is not cut off. Be careful when cutting

Step 3 . Wash and shred the scallions, peel and slice the ginger, and set aside

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

Step 5 . Take a large flat plate, pick out the ginger slices and scallion shreds of the pickled fish, place them on the bottom of the plate, and cover the fish on it. The fish fillets are twisted and turned 90 degrees in one direction to form an umbrella, as shown in the figure, with the fish head resting on the fish tail. Spread the remaining ginger and scallion on the fish.

Step 6 . Drizzle some steamed fish and soy sauce on the fish, and spread some chopped peppers on it

Step 7 . Make water in the steamer, add air over the high fire, put it in the fish dish, keep the high fire for 10 minutes, turn off the fire, do not cover it, and steam falsely for 5 minutes

Step 8 . Take out the fish dish and be careful to scald it. I took it out with two saucers. Pour a little steamed fish and soy sauce on the fish

Step 9 . Heat with a large spoon, add an appropriate amount of edible oil, add a small amount of pepper, and heat over a low heat until the pepper is fragrant. Don't paste it, dig out the pepper

Step 10 . Heat the oil over medium heat until it emits green smoke, turn off the fire, cool it for 5 seconds, pour pepper oil on the fish, make a sound, it smells good

Step 11 . Finished products. The fish is delicious, tender and smooth, and peppery. Every bite is enjoyable. Just be careful of fish bones when eating

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