Steamed Wuchang fish
By OthoO'Keefe
Wuchang fish is warm in nature and sweet in taste; it has the effects of replenishing deficiency, nourishing spleen, nourishing blood, expelling wind, and strengthening stomach; it can prevent diseases such as anemia, hypoglycemia, hypertension and arteriosclerosis of arteries. The meat of the amblycephala is tender, plump and rich in fat, which is better than that of the bream and the three-pointed megalobrama. Each 100 grams of edible part contains 20.8 grams of protein, 15.8 grams of fat, 0.9 grams of carbohydrates, 229 kilocalories, 155 mg of calcium, 195 mg of phosphorus, and 2.2 mg of iron. It can be called a first-class fish.
Recipe Recommendations
- Wuchang fish three
- cooking wine a little
- onion 20 grams
- Jiang 10 grams
- peanut oil 15 grams
- steamed fish oyster sauce 8 grams
Steps for Steamed Wuchang fish
1
Remove the scales of Wuchang fish, wash the internal organs, and tilt the knife under both sides of the fish.
2
Put it into a plate and add a little cooking wine to a steamer.
3
Steam over high heat for 12 minutes and leave the pan.
4
Cut the onions and ginger into shredded silk respectively.
5
Spread shredded green onion and shredded ginger on top of the fish.
6
Drizzle with a spoonful of hot oil.
7
Pour in steamed fish soy sauce and serve.