Is there a way for the master to steam Wuchang fish, thank you

Steamed Wuchang fish: Preparation materials: A Wuchang fish (weighing about a catty, not too big), half a red pepper Prepare seasoning:

A handful of shallots, a piece of ginger, a little salt, a teaspoon of cooking oil, two teaspoons of steamed fish soy sauce Production process: 1. When buying Wuchang fish, please ask the fishmonger to clean up the scales and belly, rinse it with water when you come back, and remember that the belly of the fish should also be washed; 2. Take the white part of the green onion and cut it into small pieces or shreds, cut the ginger into thin strips, and cut the red pepper into shreds (the red pepper is only for color matching, so it can be omitted); 3. Use a knife to cut three shallow knife edges on both sides of the abdomen of Wuchang fish, pour half a teaspoon of salt into the palm of your hand (remember to wash your hands, hehe), evenly wipe the salt on the fish body and belly with your hands, and marinate for 10 minutes; 4. Take a plate with a large and flat bottom, spread part of the shredded green onion and ginger on the bottom of the plate, put the salted fish on it, put a little ginger shreds in the belly of the fish, and then sprinkle some of the shredded green onions and ginger on the fish; 5. Boil water in the steamer, after the water boils, put the fish into the steaming compartment with the plate, cover the high heat and steam for 7-8 minutes, then turn off the heat, take out the plate, decant the steamed water, use chopsticks to pick up the steamed soft green onion and ginger shreds, and then spread the steamed fish on the newly cut green onion shreds, ginger shreds, and red pepper shreds; 6. Heat a wok, put a spoonful of oil into the pan, heat it, and then pour it evenly on the fish, and then pour the steamed fish soy sauce on the table to eat. Tips:

1. The Wuchang fish used for steaming must be fresh, and it is best to kill and cook it freshly. 2. The oblique cutting knife on the fish is to make the fish better marinated and flavorful, and it is also to make the fish easier to cook and better taste. 3. The water in the steamed fish plate has a heavy fishy smell, so be sure to pour it out.

4. Usually a Wuchang fish weighing about one catty, steaming for 7-8 minutes is absolutely enough, and a little longer for a minute will also cause the fish to be too old, but if you buy Wuchang fish is too big (I think more than one catty and two taels is too big), you can cut the flower knife appropriately deeper, so that it is easier to be heated and cooked, or appropriately extend the steaming time by 1-2 minutes, but I suggest that it is best to change to other methods, too large Wuchang fish steamed to eat The taste is not so tender!

The practice of Henan-style steamed Wuchang fish is detailed Cuisine and efficacy: Yu cuisine Malnutrition recipe High blood pressure recipe Hyperlipidemia recipe Anemia recipe Taste: This taste is salty and fresh Process:

Steamed Yu-style steamed Wuchang fish production materials: Ingredients: Wuchang fish 750 grams Accessories:

20 grams of winter bamboo shoots, 12 grams of ham, 10 grams of shiitake mushrooms (dried), 10 grams of lard (plate oil) Seasoning: 5 grams of salt, 2 grams of monosodium glutamate, 10 grams of rice wine, 15 grams of shallots, 10 grams of ginger, 15 grams of lard (refined) Characteristics of Henan-style steamed Wuchang fish: Fragrant and tender Teach you how to make Henan-style steamed Wuchang fish, how to make Henan-style steamed Wuchang fish to be delicious 1

After the Wuchang fish is slaughtered and washed, it is enlarged to make the tail fin forked, and on both sides of the fish's back, from head to tail, from the abdomen to the back, it is obliquely cut into 5 ridge-shaped knife lines; 2.Rub the inside and outside of the fish body with refined salt; 3.Place each green onion segment 4 cm apart on a plate and place the fish on top of the green onion segment; 4.

Soak the mushrooms, remove the stems, wash and set aside; 5.Peel the bamboo shoots, wash them, blanch them, and slice them into 5 cm long and 2 cm wide slices; 6.Divide the sliced bamboo shoots into 4 strands and place them diagonally around the fish. 7.

Cooked ham: cut into 4 slices 5 cm long and cm wide; 8.Place the cut ham vertically and horizontally between the bamboo shoots and the bamboo shoots to form a "rice" shape, put the pork fat cube in the middle, and put a shiitake mushroom on the plate oil cube; 9.Sprinkle the refined salt and monosodium glutamate evenly on the fish, then pour rice wine, pour cooked lard, put ginger slices, put it in a steamer basket and steam it over high heat for about 10 minutes; 10.

After the basket, remove the ginger slices, decant the original juice, and pour it onto the fish. The production tips of Yu-style steamed Wuchang fish: "Expand" is a method of primary processing of chicken and fish raw materials in Henan cuisine, and the whole fish is chopped off from the pectoral fin and dorsal fin 1 3, and the tail fin is neatly repaired, which is called "expanding".

Step 1: Wuchang fish scrape off the scales, remove the gills, fish viscera, and black membrane in the fish belly, then put it in clean water and rinse it repeatedly, and then put it aside to dry the water after cutting the flower knife for Wuchang fish.

Step 2: After the Wuchang fish is processed, wipe both sides of the Wuchang fish with cooking wine and salt, and then let the Wuchang fish marinate in the cooking wine and salt for about 10 minutes for later use.

Step 3: Prepare more green onions and cut them into shreds, and shred the ginger for later use.

Step 4: After the Wuchang fish is marinated, pour out the sauce on the plate, put the chopped green onion and ginger shreds on top of the Wuchang fish, spread it and pour the steamed fish soy sauce.

Step 6: After the Wuchang fish is steamed, remove the shredded green onion and ginger, replace it with new shredded green onion, and sprinkle with chopped green onion.

Step 7: Boil a small amount of vegetable oil in a wok, turn off the heat when the oil is hot, pour the oil on top of the chopped green onion and shredded green onion while it is hot, stimulate the fragrance of the green onion, and a delicious steamed Wuchang fish is ready.

The above is the specific method of steaming Wuchang fish shared with you today, many people actually don't know how to make this delicacy, but they don't know how to get rid of the fishy smell of Wuchang fish.

In fact, in addition to adding cooking wine and other seasonings to marinate the Wuchang fish, there is another important step, that is, how do we deal with the Wuchang fish. The gills, internal organs, and black membrane in the belly of the fish must be cleaned out, and the fish blood must be cleaned up, so that the Wuchang fish will not have a fishy smell.

In addition, it is best to steam the Wuchang fish for eight minutes and then simmer for two minutes, rather than steaming it directly for ten minutes, so that the Wuchang fish will not taste too old.

How to make steamed Wuchang fish? The way to steam Wuchang fish is to buy Wuchang fish, clean it, then put oil, salt, sauce and vinegar, then add peppercorns, and then put oyster sauce, do not put soy sauce, put it on a fish plate, put it in a pot and steam it for 15 minutes, so it is delicious.

To make steamed Wuchang fish, you first need to wash the Wuchang fish, then cut 3 to 4 knives on the fish, marinate it with salt cooking wine and monosodium glutamate, then pour oyster sauce and cooking wine on the surface of the fish, put green onions and ginger slices on the fish, put it in a steamer, and steam it for 5 to 10 minutes after boiling.

The easiest way to do steaming Wuchang fish is to clean the fish, clean it up, put the internal organs of the fish on the green onion and coriander, and garlic, and then spread the chili pepper on the surface, and put the chopped pepper below, add light soy sauce, a small amount of cooking wine, and edible salt can be steamed in the pot for ten minutes.

Clean the fish, cut it in half, and make a few cuts around it. Sprinkle with salt, spread evenly on top, and then cut the green onion into shreds, zombies are called dead. Hand it in and apply a layer of oil to the skin.

Then put the zombie on the fish and get the green onion on top. l Debt-free transaction on that.

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Excipients: steamed Wuchang fish.

Wash the fish and cut off the head and tail, cut one centimeter from the back of the fish, be careful not to cut off, and arrange the flowers on the plate.

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In a small bowl, steam the seafood soy sauce, steamed fish soy sauce, sesame oil sauce in the basket, then steam the fish over high heat, five minutes, after cooking, sprinkle the sauce and chives.

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Boil a spoonful of hot oil, pour the fish deep. Color, flavor, and taste!

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Tips: The fish should be thinly sliced so that it looks good. Steamed fish should be hot.

Main ingredient: 1 Wuchang fish.

Adjuncts: salt: Steamed fish soy sauce.

Pepper soy sauce.

Cooking wine sesame oil.

Green onion white chives.

Steps to prepare steamed Wuchang fish.

1.Clean the slaughtered Wuchang fish, especially the black membrane in the belly of the fish must be scraped clean, pour a little refined salt into the palm, knead it, smear the inside and outside of the fish, sprinkle a little pepper, pat a little cooking wine and marinate for about 10 minutes;

2.Take one of the fish (the other fish in the plate is reserved for other use), cut off the head and tail of the fish and put it aside, and divide the fish body evenly from the belly of the fish to the back of the fish, taking care not to disconnect the belly of the fish;

4.Prepare steamed fish sauce: steamed fish soy sauce + homemade mixed soy sauce (please see here for the method) + a little cooking wine + a little pure sesame oil and mix evenly;

5.Wash the shallots, chop them with a cooked food board, take the white section of the green onion and cut it into shreds, soak it in a cool white open and set aside; Sit in the steamer and boil the water, put the steamed fish plate in, put the steamed fish juice in a small bowl (do not pour it on the fish), cover the pot tightly, and steam it over high heat;

6.Steaming for about 6 minutes (the time depends on the size of the fish and the thickness of the knife can be flexibly adjusted), turn off the heat, steam for 1-2 minutes, and immediately start the pot (the highest level of steamed fish is that the steamed fish meat is just in the shape of "garlic cloves", and the taste is the most delicious), pour out the fishy water oozing out of the steamed fish, spread the shredded green onions, minced chives, and pour the steamed fish juice;

7.Bring 2 tablespoons of cooking oil to a boil and pour over a plate and serve hot.

Tips Wuchang fish, is a kind of bream, tall, flattened, diamond-shaped, fleshy, rich in fat, for the best edible fish. According to legend, the name "Wu, Chang" began in the Three Kingdoms period. When Sun Quan garrisoned Echeng, the local fisherman presented a kind of fish, after steaming, the fish was oily and smooth, the aroma was tangy, and what was more unexpected was that it could also relieve hangover, Sun Quan, who was not strong enough to drink, suddenly felt that this fish was delicious and practical, and his heart was overjoyed, and he felt that this place was just "because of Wu and Chang", and this fish was named Wuchang fish, and the practice of steaming has been passed down to this day.

1. Wuchang fish is disemboweled, and the belly is cleaned (whether to remove the scales, head and tail is determined by personal preference);

2. Fish body cutting knife (if you don't go to the scales, this step is omitted);

3. Wipe the fish body with an appropriate amount of salt and cooking wine;

4. Cut the green onion into sections and spread it on the bottom of the plate;

5. The fish is placed on top of the green onion;

6. Shred green onion and ginger and spread it on the fish;

7. Put on the steamer, high heat, steam for 8 minutes after boiling, turn off the heat;

8. Don't be in a hurry to open the lid, simmer for 2 minutes before opening the lid;

9. While stuffing the fish, heat an appropriate amount of oil for later use;

10. After the steamer is opened, pour out the water in the dish;

11. Drizzle an appropriate amount of steamed soy sauce on the fish;

12. Pour hot oil over the fish.

Serve and eat.

In order to let the landlord see clearly, what is written on it is very wordy, but in fact, the method is actually very simple:

Steam on high heat for 8 minutes, turn off the heat and simmer for 2 minutes, open the lid to remove the water from the plate, pour in the steamed fish soy sauce and pour hot oil.

There are many ways to make steamed fish, and you can make it according to your preference.

The only thing that is consistent is that the fish should be fresh and the meat should be delicate.

Wash the fish and steam them in water.

Wuchang fish has the advantages of being able to spawn and reproduce in the pond, high survival rate, fast growth, easy to raise and catch, high meat content, high nutritional value and delicious taste, and is deeply loved by consumers and farmers.

Ingredients: Wuchang fish 1000g.

Excipients: shiitake mushrooms (fresh) 50 grams Winter bamboo shoots 50 grams ham 50 grams.

Seasoning: 20 grams of salt, 5 grams of monosodium glutamate, 8 grams of shallots, 8 grams of ginger, 1 gram of pepper, 25 grams of chicken fat, 10 grams of rice wine, 70 grams of lard (refined), appropriate amount of each.

How to steam Wuchang fish:

1.The Wuchang fish was cleaned, and the blue grass flower knife was cut on both sides of the fish body;

2.Put the wok on the fire, boil the water in the water, blanch the Wuchang fish with a flower knife in the boiling water pot, immediately take it out into the water basin, scrape the fish scales, wash and drain the water;

3.Use refined salt, rice wine, and monosodium glutamate to marinate the fish;

4.Cut the shiitake mushrooms, winter bamboo shoots, and cooked ham into cypress leaves;

5.Put the mushroom slices, winter bamboo shoot slices, and ham slices into the soup pot and blanch them slightly, and indirectly place them on the fish to form white, brown, and red lace;

6.Green onion knots and ginger slices are also placed on the fish, and 150 ml of chicken broth and cooked lard are drizzled;

7.Put the processed whole fish into the cage and steam it over a high fire;

8.Steam until the fish eyes are protruding and the meat is fluffy, remove the ginger slices and green onion knots, drizzle with cooked chicken fat, sprinkle with white pepper and serve on a small saucer with mixed soy sauce, balsamic vinegar and ginger shreds.

Ingredients: Wuchang fish 500g.

Excipients: 50 grams of carrots.

Seasoning: 10 grams of green onions, 5 grams of ginger, 3 grams of salt, 5 grams of cooking wine, 5 grams of soy sauce, 2 grams of chicken essence.

How to steam Wuchang fish:

1.Fish are slaughtered, scaled, gutted, and washed;

2.Wash the ginger and green onions, slice the ginger and cut the green onions into shreds;

3.Wash the carrots and cut them into shreds;

4.Put ginger slices in the belly of the fish, sprinkle with cooking wine, take a small bowl and add soy sauce, salt, water, and chicken essence and stir well to form a seasoning sauce;

5.Put the fish and the sauce together in the steamer and steam for 5 to 7 minutes (depending on the size of the fish);

6.Take out the steamed fish, put the shredded carrots and green onions on the fish, and then pour in the seasoning sauce and sesame oil.

Ingredients: Blended oil (appropriate amount), steamed fish soy sauce (appropriate amount), salt, sugar, chicken essence (appropriate amount), green onion, ginger, garlic (appropriate amount), millet pepper, long green spicy, coriander (appropriate amount).

Steps to prepare steamed Wuchang fish.

1. Buy back a fresh Wuchang fish in the market.

2. After taking care of it, draw three openings on the front and back of the back, add salt and an appropriate amount of cooking wine for 10 minutes.

3. Prepare the auxiliary materials for steaming fish and clean them.

4. Cut the green onion, coriander and garlic sprouts into small pieces of about two centimeters, cut the ginger into slices and shreds, slice the garlic, and cut the chili pepper into small pieces for later use.

5. Take out the steamed fish plate, and put an appropriate amount of garlic slices, ginger slices, and green onions on the bottom of the plate.

6. Insert a piece of ginger on the knife edge of the fish with a good texture, put the green onion knot in the fish belly and steam it in a steamer for 8 minutes, turn off the heat and simmer for another 5 minutes.

7. Re-plate the steamed fish, sprinkle the ingredients, pour in the steamed fish soy sauce, add an appropriate amount of sugar, chicken essence, get up a clean pot, pour in the clear oil, wait for the oil pot to smoke slightly, turn off the heat and pour the oil on the fish with the ingredients.

8. The beautiful and delicious steamed fish is completed in the sound of pouring oil.