Wuchang fish is rich in nutrients. Each 100 grams of Wuchang fish contains 18.3 grams of protein and 6.3 grams of fat. In addition, Wuchang fish also contains cholesterol, vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin E, niacin, calcium, iron, zinc, magnesium, copper, phosphorus, sodium, selenium and so on. [Therapeutic effect] Wuchang fish contains high protein, low cholesterol, and regular consumption can prevent anemia, hypoglycemia, hypertension and arteriosclerosis. Wuchang fish has the effect of regulating the spleen and stomach, and has the effect of appetizing and strengthening the spleen and increasing appetite. At the same time, it is also beneficial to the body's absorption of nutrients. Wuchang fish is both economical and nutritious. It is a good choice for everyone. It is necessary to make steamed Wuchang fish into a beautiful and delicious dish. This requires us to explore. Now the name of the dish I shared is called Kong Cui Kaiping.
1. Wuchang fish remove the scales and remove the viscera and the black membrane inside the fish belly, and wash them for use.
2. Cut the head and tail one knife and remove the fins. Then, cut from the fish back to the fish belly, cut into well-balanced fish fillets, the thickness is not more than 1cm, be careful not to cut the fish belly.
3, in the cut fish, add the right amount of ginger, scallion, salt and cooking wine, mix and marinate for 10-15 minutes.
4, the fish fillet is fanned in the dish, made into a peacock opening shape, put ginger, scallion under the fish fillet, then put the fish head in the middle, then put the fish tail under the fish head, support Fish head.
5, boil the water nest steamed for 5 minutes, then turn off the fire and do not open the nest for 1 minute. When steaming the fish, cut the red pepper and green onion leaves for use. When you leave the nest, pour out the excess steamed juice, pour the appropriate amount of delicious fresh, and then put the red pepper on the back of the fish. The chopped green onion is covered on the fish belly, topped with hot oil, fragrant and fragrant, and finally embellished on the green onion. The flaming red fruit, the peacock is finished.
Tips 1. When handling fish, remember that the black film in the fish must be removed, cut across the head and tail, remove the head and tail, do not throw it away for modeling. 2, the fish fillet is cut into thin and even, the thickness should not exceed 1cm, the knife should be cut to the side of the fish belly but do not cut, the knife must be patient. 3, pickling time should not be too long, 10 to 15 minutes is appropriate. 4, boil water and steam on the wolf for 5 minutes, then steaming for 1 minute, the time is just right, the fish is tender. 5, when the nest is also very decorative, to play the role of finishing the finishing touch. Put some red peppers on the back of the fish, sprinkle some green onion on the fish belly, topped with hot oil, and finally garnish a red sacred fruit on the verdant chopped green onion. The peacock opens and you're done.