In 1958, when the famous saying "I just drank Changsha water and ate Wuchang fish" came out, the Wuchang fish became famous in China and became famous in all continents. Wuchang fish is Bian Yu's brother, but the soil and water they grow in are different.
There are three types of border fish: wild, semi-wild and pond raised. The wild ones born in the river are real river fresh, silver-white, not big, but have big heads and big eyes; the ones raised in the pond are gray and black, and they can be fat to one or two kilograms, but they have thin heads and thin eyes. The so-called semi-wild refers to using wild fish species and raising them in cages in rivers.
Side fish makes people love and hate it. It has many bone spurs, but it tastes delicious, has a special sweet smell, and is not fishy. Of course, the wild ones are the most valuable, and the meat is particularly clear and sweet.
The edge fish is relatively flat and cannot be fleshed like the carp. It can only be cooked whole or in whole sections. Moreover, the edge fish is sweet and delicious, and is especially suitable for steaming for its original flavor. Common ones are steamed with olive corn and steamed with black bean sauce. Others use only dried tangerine peel to steam and sprinkle with beautiful soy sauce after steaming.
When eating fish, be careful of bone spurs. There is both the danger of bone spurs and the temptation of delicious food. For the enjoyment of our taste buds, we have no choice but to be careful.
Steamed fish with chopped yellow pepper
By AbnerHegmann
Recipe Recommendations
- Bianyu 一条约450 grams
- green pepper one
- red pepper one
- Jiang 5 grams
- garlic 8 grams
- onion 2 grams
- steamed fish oyster sauce 30 grams
- salt 1.5 grams
- MSG 1 grams
- oil 60 grams
- medium spice
- steamed
- ten minutes
- ordinary
Steps for Steamed fish with chopped yellow pepper
1
Cut the green and red peppers into circles with a knife and set aside.
2
Chop the ginger, garlic, and chopped yellow pepper separately and place in the same bowl.
3
Add monosodium glutamate and salt, pour in the oil when it is 80% hot, mix well and set aside.
4
Fish are slaughtered and cut to remove internal organs and gills. Cut into thin slices at an interval of 5 mm from the head to the tail. Cut off the head and tail, and the last two sections of the tail. Wash off blood stains with clean water.
5
The fish body is arranged in a semicircle, with the fish tail pressed under the fish head, the fish head placed in the middle, and the last two sections of the fish tail placed on both sides of the fish body.
6
Spread the yellow chopped pepper paste prepared in front of the fish evenly, as shown in the figure below, leaving the sharp parts without spreading the peppers.
7
Pour in steamed fish soy sauce from the middle space, put into a steaming cabinet and steam for 8 minutes.
8
Sprinkle chopped green onion on the steamed fish, and place green and red pepper rings at intervals on the vacant sharp parts.Steamed fish with chopped yellow pepper Make Tips
1. After removing the internal organs of the fish, use a knife to scrape off the layer of black things in the fish's belly and clean them. 2. When slicing the fish, try to make it even in thickness, and apply it to the fish maw across one size, so that it can look good when placed. 3. When we steamed fish in the hotel, we would put ginger slices and onion handles for the first time. After steaming, we would remove the ginger slices and onion handles and dump the sewage, which could well remove the fishy smell and earthy flavor. After steaming for the second time, sprinkle with pepper and chopped green onion and splash with oil. 4. Pay attention to safety when splashing oil, and be careful to be splashed by hot oil. For safety reasons, you can add the oil to steam it for the second time, and just serve it directly after it is taken out of the pan. 5. Steamed fish soy sauce is salty enough, pay attention to the amount when adding salt.