Vacuate the chowfish
By VicentaLakin
"It's only the long sandwater and the muscular fish" -- the famous poem of President Mao. Wuchang fish, as a Hubei, I've eaten from childhood to age, and in any case, I love it. Fish is very soft and delicious. It's a good meal. Muchang fish are warm, odoury; they have the effect of retortion, spleen, blood, wind and stomach; they prevent anaemia, low blood sugar, hypertension and arterial sclerosis。
Recipe Recommendations
- Wuchang fish 400 grams
- Jiang appropriate amount
- onion appropriate amount
- salt appropriate amount
- peanut oil appropriate amount
- soy sauce appropriate amount
Steps for Vacuate the chowfish
1
One of the muchang fish (about 400 grams) is washed
2
How many do you want
3
Put the white part on the bottom with some ginger silk
4
Scratch some of the other gingers in the belly of the fish, cut three cleavers on the back of the fish and put a thin salt on the fish evenly
5
When the water's in the pot, put the fish in the pot
6
The fire will be shut down in eight minutes. Seven more minutes
7
When the fish comes out of the pot, they throw onions, they pour raw oil and hot oil, and a fresh, fertilizing, steamed fish is finishedVacuate the chowfish Make Tips
The last step of steaming is very important, and the taste of the fish will be reduced if it is omitted; if you steam the fish, the weight of the fish should be less than 600 grams, which is easy to steam through and plate