Beautiful shape, delicate texture, fresh and spicy, Hubei cuisine
1 piece of Wuchang fish is cleaned
Cut into 1 cm thick sections
Marinated for 15 minutes
The loading code is round and arranged neatly
Put the water in the steamer and boil for 8-10 minutes.
Chopped shallots and red pepper
Steamed fish is taken out and the steamed water is poured out
Heat the oil in a wok and boil it on the steamed fish. Sprinkle with chopped green onion and red pepper. Sprinkle with sesame oil and steamed fish oil.
1, steamed fish must use fresh fish within 500 grams, can not use frozen fish. 2, steamed fish time can not exceed 10 minutes. 3. The water evaporated from the steamed fish plate must be drained. 4, steamed fish without salt to pickle, marinated and steamed to affect the taste. There is no need to put salt throughout the production process, and the salt in the steamed fish oil is enough to taste.