Wuchang fish in Kaiping
By VicentaLakin
Recipe Recommendations
- Wuchang fish art. 1
- chives a little
- dried chili 2 pieces
- Jiang 2 tablets
- steamed fish oyster sauce 10g
- cooking wine 5g
- salt 2g
- oil 35g
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Wuchang fish in Kaiping
1
Prepare the materials.
2
Chop shredded ginger, chili strips, and chopped green onion.
3
Remove the tail, fins and head of Wuchang fish, and cut off the fish head at the side fins; on the fish body, the knife edge is being cut and cut into slices of the same width. (Don't cut it off)
4
Rinse the processed fish sections, add a little salt, cooking wine, and shredded ginger, marinate for about 5 minutes to taste.
5
Put the fish into a plate and carefully arrange them in a fan shape, with the fish head placed in the middle of the fish body.
6
After adding water to the pot and boiling, add the fish and steam until the fish is completely white and the fish eyes stand out. (About 6 minutes, depending on the size of the fish)
7
Remove the steamed fish, decorate with chili strips, and sprinkle with chopped green onion.
8
The fish has been marinated in advance, just add some steamed fish soy sauce.
9
After adding a proper amount of oil to the pot and heating it, white smoke will emerge. Turn off the heat and pour it on the chopped green onions. The aroma of green onions will immediately emerge, and the dish will be completed.
10
If you think it's light, you can pour some light soy sauce on it. The amount of specific seasoning can be increased or decreased according to the taste of your home.