Wuchang fish is famous for Chairman Mao's "only drinking Yangtze River water, not eating Wuchang fish", and it is a kind of freshwater fish with a large proportion in Hubei aquaculture. In Hubei, Wuchang fish can be roughly divided into steamed fish and braised fish, but some places also like to make Wuchang fish into air-dried fish and then burn it.
My family and I personally think that fresh Wuchang fish tastes better. Although the meat quality of steamed wuchang fish is not as good as the garlic cloves of Shanghai fish, the color is fresh and the entrance is still fresh and tender. The only drawback is a little more thorns. Braised Wuchang fish is rich in flavor and attractive in color. Some people think that steamed wuchang fish has a fishy smell, and most of them will choose braised Wuchang fish.
Ingredients: Wuchang fish, ginger, chives, cooking wine, millet spicy, steamed fish, soy sauce.
The first step: clean Wuchang fish, the black membrane and blood in the stomach are completely awake, and then cut off the head and tail. Cut the fish into pieces five millimeters wide, don't cut the belly.
Step 2: Put the fish in the pot, add ginger slices and onion segments, pour in a little cooking wine, grab it evenly, marinate it for a quarter of an hour, and then put the fish in a plate, which looks like a peacock's tail.
Step 3: Pour a proper amount of water into the steamer, put it in a fish dish after boiling over high fire, steam it over high fire for about 10 minutes, then take out the fish dish and pour out the steam water in the fish dish.
Step 4: Pour in the steamed fish soy sauce, sprinkle with shredded onion and ginger, put millet spicy on the back of the fish, and then pour in hot oil to eat.
Ingredients: Wuchang fish, ginger, leek, garlic, dried pepper, starch water.
Seasoning: salt, soy sauce, soy sauce, sugar, pepper.
Step 1: Wash Wuchang fish thoroughly, put a cross knife on it, and then apply proper amount of salt, cooking wine and shredded ginger, and marinate for more than ten minutes.
Step 2: Chop chopped green onion, ginger, garlic and dried pepper. Pour the right amount of oil into the pot, heat the oil, add the pickled Wuchang fish and fry until golden brown.
Step 3: Add minced garlic, Jiang Mo, and dried chili, stir-fry until fragrant, then pour in appropriate amount of boiling water, and then add appropriate amount of soy sauce, soy sauce and white sugar.
Step 4: When the soup is almost dry, put the fish on the plate, then pour in the starch water, add the right amount of pepper, pour the soup until it is thick, and finally sprinkle with chopped green onion.
Hello, I'm glad to answer your question.
Compared with frying, I think Wuchang fish is still steamed and delicious, which can keep the freshness of the fish. Some people may prefer spicy food. Let's share the practice of steaming Wuchang fish with chopped pepper.
1. Wash Wuchang fish, scratch several knives on the surface of fish skin, apply proper amount of salt, and marinate with onion, ginger and cooking wine;
2. Spread the ginger slices on the plate, put the pickled Wuchang fish on the ginger slices and pour a layer of chopped pepper;
3. Boil the fire in the pot, steam the fish in the pot for 8 minutes, and take it out;
4. Put hot oil in another pot, add pepper, sprinkle chopped green onion on the surface of fish skin, pour hot oil, and then pour steamed fish sauce.
Tip:
Wuchang fish is tender and tender, so it should not be steamed for too long. A catty of fish usually needs to be steamed for about 8 minutes.
That's my answer. I hope I can help you.
Practice 1: Braised Wuchang fish.
The ingredients are as follows: Wuchang fish 1, red pepper 1, ginger 1, garlic 5 petals, onion 1, salt, cooking wine 2 tablespoons, light soy sauce 2 tablespoons, oyster sauce 1 tablespoon, and water starch.
The specific method is as follows: clean Wuchang fish, then put it on the chopping block, mark it with knife flowers on both sides, then coat it with cooking wine and salt for later use, cut red pepper into rings, cut ginger and garlic into small pieces, and cut onion into chopped green onion. Then add oil to the pan, heat it, add Wuchang fish, fry until both sides are brown, then take it out, leave the bottom oil in the pan, add red pepper, ginger slices and garlic slices, stir-fry until fragrant, add 3 bowls of clear water, add a little salt, add 2 tablespoons of soy sauce, add a little soy sauce, add 1 tablespoon of oyster sauce, boil over high fire, and add Wuchang.
Practice 2: steamed wuchang fish
The final preparation is as follows: Wuchang fish 1 strip, salt 1 teaspoon, 2 tablespoons of cooking wine, shredded onion, shredded ginger and shredded red pepper, steamed fish and soy sauce, and then add oil and heat in the pot.
The specific method is as follows: after cleaning Wuchang fish, remove the head and tail, then cut it into thick slices, put it in a soup basin, add 1 teaspoon of salt, add 2 tablespoons of cooking wine, pick it up and marinate it in the bottom flavor, then put it in a plate, then put it in a steamer of SAIC, steam it for 10 minute, then pour out the soup after steaming, and pour it on steam.
Practice 3: Dry roasted Wuchang fish
The ingredients are as follows: 1 Wuchang fish, 5 millet peppers, 2 shallots, 1 coriander, proper amount of salt and pepper, and 3 cloves of garlic.
The specific method is as follows: after cleaning Wuchang fish, cut it with a knife, then coat it with cooking wine and salt, dry the water with a kitchen towel, then put it in an oil pan and fry it until both sides are brown, then sprinkle salt and pepper, and then chop the millet pepper, coriander and shallot and sprinkle it on the fish!
Practice 4: Braised Wuchang Fish with Sauced Onions
The ingredients are as follows: 1 Wuchang fish, half a bowl of soy sauce, 2 shallots, 3 millet peppers and 2 tablespoons of cooking wine.
The specific method is as follows: after washing Wuchang fish, put knife flowers on both sides, then heat the oil, add Wuchang fish, fry until both sides are brown, then add half a bowl of soy sauce and half a bowl of clear water, add millet pepper rings, cover the pot, stew until the water is basically dry, and sprinkle with onions after taking out the pot!
Practice 5: Braised Wuchang Fish with Douchi
The ingredients are as follows: Wuchang fish 1 strip, 3 millet peppers, 2 tablespoons of lobster sauce, 3 cloves of onion 1 root, 3 cloves of garlic, salt 1 teaspoon and 2 tablespoons of cooking wine.
The specific method is as follows: after cleaning Wuchang fish, split the fish from the back with a knife, then coat it with cooking wine and salt, add oil and heat it, fry the fish in a pot until both sides are brown, take it out for later use, then add lobster sauce, minced garlic and chopped millet pepper, stir-fry until fragrant, add 2 bowls of clear water, bring to a boil with strong fire, add a little salt after boiling, add Wuchang fish and stew until fragrant.
Personally, steamed fish is delicious. "steamed wuchang fish" uses fresh Wuchang fish, which is complete in shape, bright in color and glittering and translucent as jade. The fish body is decorated with red, white and black ingredients, which is more elegant and gorgeous. The dishes taste delicious fish, the soup is clear, original and delicious, with ginger and sesame oil, and the aroma is tangy.
Composition details
Wuchang fish, steamed fish soy sauce, onion ginger, salt, white wine, pepper, pickled pepper, edible oil.
1. Wuchang fish cavity, scale, wash.
2. Put a flower knife on the fish. Marinate fish with refined salt and white wine.
3. Slice some onions and ginger.
4. Cut the other part into silk for later use.
5. Put the onion and ginger slices into the fish and marinate for 10 minute.
6. Boil the water in a steamer. Add fish, steam for 7 minutes, and steam for 5 minutes.
7. Take out the fish and pour out the soup. Add shredded onion and ginger and steamed fish sauce.
8. Put oil in the wok and heat it. Add pepper and fry.
9. Put a small amount of chopped pepper into the fish and pour hot oil on the fish.
For Wuchang fish, there are fewer people who may eat it, but it is one of the main freshwater fish in China, and Wuchang fish is not only delicious in meat, but also rich in nutritional value, because it has few fishbones, which is very suitable for the elderly and children to eat. Wuchang fish is basically taboo, and everyone can eat it. But many people are worried that their Wuchang fish is not delicious and want to make this dish delicious. So, how to make Wuchang fish delicious? In fact, ordinary fish is also very easy to cook.
Fish is like Wuchang fish. Many people prefer to eat its natural taste, so it is mostly steamed, which directly retains its original flavor. This fresh fish has a sweet taste in the mouth. Just use a little ginger to remove the fishy smell, and it's easy to cook at home.
If you want to cook steamed wuchang fish at home, you can buy a Wuchang fish with the right size. After washing, you don't have to cut the whole fish directly. You just need to cut a few holes in the fish so that the salt can be tasted. Then marinate with salt and cooking wine for a period of time, then put some ginger slices and onion segments on the fish, steam them in a pot for about 15-20 minutes, then take out the fish and remove the ginger slices and onion segments. Then pour some special steamed fish sauce on the fish, add new shredded ginger and scallion, and pour some hot oil on it.
This directly steamed Wuchang fish completely retains the original flavor of the fish, and the taste of the fish is light and smooth, which is very in line with the taste of the public. Therefore, cooking Wuchang fish at home is not only loved by family members, but also not very complicated and convenient.
However, many people still prefer a stronger flavor, and they can choose braised Wuchang fish. The general method of stewing Wuchang fish is similar to that of stewing other fish. First fry Wuchang fish until golden, remember to fry both sides in place, and then put the fish on a plate. Stir-fry the favorite ingredients in the oil pan for a while, pour the fish in and add some water to stew slowly until the soup is almost collected, and then sprinkle some chopped green onion on the plate. This delicious braised Wuchang fish is ready.
How to make Wuchang fish delicious? In fact, whether it is steamed or braised, or braised in oil, etc. Wuchang fish can be cooked delicious. Some people may say that it is not cooked well. It may be because the steaming time is too short or the salt ratio is wrong, but this is not a big problem. Practice makes perfect as long as you cook it a few times more.
Hello, I'm Jiezai, a gourmet.
Today, I saw a friend ask Wuchang fish if it was steamed or fried. Personally, steamed fish is the best. Now I'd like to share with you my practice of steaming fish.
Step 1: clean Wuchang fish and put bluegrass flower knives on both sides.
Step 2: Take a quick hot water, take it out, and scrape the black film off the fish while it is hot.
Step 3: Add cooking wine, salt and white pepper to marinate for 10 minute.
Step 4: Slice the winter bamboo shoots and ginger, cut the mushrooms with a cross knife and slice the ham cooked in advance.
Step 5: code the fish evenly and pour in chicken soup and lard.
Step 6: steam Wuchang fish for 7 minutes, return the soup in the dish to the pot to heat and pour the fish, and Wuchang fish is ready.
Like the little friend to give a praise, thank you.
Fried Wuchang fish
Ingredients: Wuchang fish, cauliflower, colored pepper, onion, Pixian watercress, soy sauce, cooking wine, sugar, salt, water, ginger and garlic.
Practice steps:
1 step, Wuchang fish back cutter.
Step 2: Prepare onion, ginger and garlic.
Step three, prepare broccoli.
Step four, prepare colored peppers.
Step five, pat some dry flour on the back of the fish.
Step 6, heat the pot, wipe the bottom of the pot with fresh ginger, and then pour the oil.
Step 7, fry the fish with low fire.
Step 8, fry until golden brown, turn over and continue frying.
Step 9, fry the fish. The older the fish, the better.
Step 10: Take another oil pan and add the fried onions, ginger and garlic.
Step 1 1: Put the onion, ginger and garlic aside and fry Pixian watercress on the other side.
Step 12: stir-fry the seasoning, then put the fish, let it smoke, cook wine, sugar, vinegar and a little water, cover and stew 1 ~ 2 minutes.
Step 13: Turn the fish over and fry for a while.
Step 14: Sprinkle with colored pepper and remaining onion leaves.
Step 15: finished product drawing.
Hello, everyone, I am a creator of the food field who is good at cooking: Hunan chefs don't eat spicy food, and I am happy to answer your questions.
For "Is Wuchang fish steamed or fried delicious?" I will use my years of practice and experience in the chef industry to answer this question. My answer to this question is: both steamed and fried are delicious, mainly depending on personal preference. If you pay attention to health, steam them with fresh nutrition; If you prefer flavor, I suggest frying it. The following is a brief introduction of Wuchang fish:
Here are the cooking methods of steaming and frying:
Braised snapper with scallion oil (steamed snapper)
Ingredients: 1.2 Jin of fish.
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Ingredients: green onion, onion, ginger, shallot, star anise, pepper, fragrant leaves, salt, cooking wine, monosodium glutamate, steamed fish and soy sauce or extremely delicious.
Specific steps: 1. Slaughter bream, cut it with a straight knife, and marinate it with salt, ginger and cooking wine 15 minutes;
2. Shred ginger, onion and onion, and cut onion into foam (keep two) for later use;
3. Wash the pickled bream with clear water, put chopsticks under the plate (convenient and quick cooking), put the fish on it, put a few pieces of ginger and a little monosodium glutamate into the steamer and steam for 10 ~ 12 minutes;
4. Add star anise, pepper, fragrant leaves, shredded ginger, shredded onion, shredded onion, and whole onion section, fry onion oil with low fire, and then discharge;
5. Take out the steamed snapper, pick out the shredded ginger, pour a little steamed fish soy sauce on it, sprinkle a layer of chopped green onion, then boil the chopped green onion oil and pour it evenly on the chopped green onion (it is easier to steam without frying the chopped green onion oil).
Fried Wuchang fish
Ingredients: 1.2kg bream.
Ingredients: salt, monosodium glutamate, chicken essence, soy sauce, cooking wine, ginger, garlic, shallots, red peppers, sugar, and Chili noodles.
Specific steps: 1. Slaughter bream, wash, cross and marinate with salt, ginger and cooking wine for 30 minutes;
2. Shred ginger and red pepper, shredded garlic, and chopped onion for later use;
3. Wash the pickled mandarin fish with clear water, drain the water, put rapeseed oil in a hot pot, add shredded ginger, add a little salt, fry the mandarin fish with low fire until both sides are golden, and take it out for later use;
4. Put rapeseed oil and lard in a hot pot, add garlic foam and Chili noodles to stir fry, put the fried fish down and stir fry a little, add a little monosodium glutamate and soy sauce, don't drain the water, put it on a plate after frying, put a few shreds of Chili and sprinkle some chopped green onion.
Wuchang fish is a fish named after its place of origin. It tastes delicious, and the beloved Chairman Mao even wrote poems praising it. Wuchang fish is rich in nutrition, protein and fat. Personally, I like this kind of fish very much, especially the one with fat in the middle, which is tender and delicious.
Personally, Wuchang fish is the best steamed fish, which retains the most authentic flavor of fish and can be enjoyed without secondary processing. After buying Wuchang fish, clean it first and marinate it with salt, chopped green onion and ginger for a few minutes, which will taste better. After marinating, put the chopped green onion and ginger slices into the fish belly, and put the garlic slices in a boiling pot for 5 minutes. After steaming, pour in soy sauce and pour in hot oil, and the delicious steamed wuchang fish is ready.
The word "fish and sheep" constitutes the word "fresh". China culture has a long history, and it makes sense for ancestors to create such a combination. Good ingredients are cooked in the simplest way, so as to retain the original flavor.
I am a food lover and a home cooking sharer, hoping to meet the most delicious food.
Hello, everyone, I am a four-season foodie, and my answer is: Wuchang fish may not be known by many people. In fact, Wuchang fish is one of the main freshwater fish. Wuchang fish is not only delicious in meat, but also rich in nutritional value. Because it has few fishbones, it is very popular with the elderly and children.
The best way to eat Wuchang fish is steaming to keep its natural taste. Steaming not only retains its original flavor, but also makes the tender fish taste sweet in the mouth, while frying and braising in soy sauce are also very good practices. Personally, it depends on personal preference.
Ingredients: Wuchang fish 1, Lycium barbarum 1, onion 1, ginger 4, Xiaomi spicy 2, oil, salt, steamed fish, soy sauce.
1. Wash the fish to remove the fishy smell, change the flower knife, and marinate with a little salt, cooking wine, pepper and onion ginger for 20 minutes to remove the fishy smell.
2. Put the chopsticks under the plate, add the fish, steam in boiling water for 15 minutes, take out the pot, add a proper amount of steamed fish and soy sauce, and sprinkle with scallion and ginger hot oil to enjoy.
It is said that Wuchang fish is a dish with more fame than taste. Chairman Mao 1956 went to Wuhan examination room. When the train stopped in Changsha, the local government specially sent two fresh Wuchang fish, but when he learned that the chairman was going to Wuhan soon, the chef had to put the fish in the refrigerator. After arriving in Wuhan, the chairman proposed to eat after work, inspection and swimming. The chef put two Wuchang fish and perilla together and added a little. Wide soup is very light and delicious. Chairman Mao thought it was delicious after eating it, so he improvised a famous saying, "Only drink Yangtze River water and eat Wuchang fish." Of course, I always like steaming.