Wuchang fish in Kaiping

Recipe Recommendations

• bream appropriate amount
• ginger appropriate amount
• salt appropriate amount
• cooking wine appropriate amount
• chopped pepper appropriate amount
• wild mountain Pepper appropriate amount
• pepper appropriate amount

• salty and fresh
• steamed
• half an hour
• ordinary

Steps for Wuchang fish in Kaiping

1

Wash the bream and chop it into three portions (pull out the intestines, etc. and rinse it clean).

2

Cut the fish into the shape shown in the picture (don't cut off the fish maw, it's a little laborious) and pickle it with salt and cooking wine.

3

Put ginger on the bottom of the plate and place it in the pattern in the picture.

4

Bring the water in the pot to a boil and steam (steam until the fish eyes protrude, turn off the heat, do not immediately remove the lid, steam for a while).

5

When steaming fish, mix chopped peppers and wild peppers, raw ginger and minced peppers (wild peppers can be chopped).

6

Steamed Wuchang fish,(decanting the water from steaming fish).

7

Heat the oil in the pan and pour in the chopped pepper juice (you can also give some sugar if you like).

8

Just pour the boiling chopped pepper juice on the fish and serve it.

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