Steamed Wuchang Fish in Private Room

"Wuchang fish" is produced in Ezhou City, Hubei Province (called Wuchang in ancient times), commonly known as amblycephala. According to the "Wuchang County Annals", bream, or bream, also known as the necked bream, is the most common source in the world. The water is swirling here, and the deep pool has no bottom. Fishermen set up a fishing net and caught it. Only this net tastes delicious, and the rest is better than other places.

Recipe Recommendations

Wuchang fish a
green onion ten
ginger ten
ginger slices four pieces
garlic Five slices
coriander appropriate amount
dried red pepper appropriate amount
salt two teaspoons
white pepper a teaspoon
MSG half a teaspoon
steamed fish oyster sauce three tablespoons
cooking wine half a tablespoon
edible oil a tablespoon

salty and fresh
steamed
ten minutes
simple

Steps for Steamed Wuchang Fish in Private Room

One pomfret, one to a pound and a half, is good. It is too small to taste good, and too big to steam.

Shredded ham with onion and ginger, chopped green onion, sliced ginger and garlic, dried red pepper and coriander (for decoration or not).

Cut fish knife, use two teaspoons of salt, half teaspoon of monosodium glutamate, and two teaspoons of white pepper powder to spread evenly, two tablespoons of steamed fish soy sauce, half a tablespoon of cooking wine, and one tablespoon of cooking oil (I use sesame oil), rub evenly for a while, and marinate for ten minutes.

Stuff shredded onions, ginger and ham into the fish belly, spread ginger and garlic slices on the bottom of the plate, place coriander and red peppers on the fish, add boiling water to the pot, steam on high heat for eight minutes, and leave for two minutes without lifting the lid.

Pour 1 tablespoon of soy sauce, sprinkle with chopped green onions, boil 1 tablespoon of cooking oil and 1 tablespoon of lard, mix, cook until green smoke comes out, cool for five seconds, and sprinkle evenly on the fish.

The delicious, tender and smooth steamed fish is ready.