How to make Wuchang fish delicious?

The meat is tender, steamed wuchang fish.

Raw materials: Wuchang fish (fresh bream) 1 (about 800g), chicken oil 10g, camellia oil 75g, chicken soup 150g, monosodium glutamate, Shaoxing wine, soy sauce, refined salt, pepper, chopped green onion, shredded ginger and chopped green onion.

The specific production process: firstly, remove gills and scales from the fish, gut it, wash it, cut knife flowers on both sides of the fish, sprinkle refined salt, put Shao wine on it, and sprinkle shredded onion, shredded ginger and shredded red pepper on the fish. Next, you should put the pot on a big fire, add water to boil it, and steam the whole fish in a cage for about 10 minute until the fish's eyes stand out and the meat is soft, 15 minute. Then the soup is cooked. Heat the wok, pour camellia oil, add steamed fish juice, bring the chicken soup to a boil, add monosodium glutamate and chicken oil, pour it on the fish, and sprinkle with pepper and chopped green onion. My practice is slightly different from many restaurants and hotels, but its taste can still be said to be authentic!

Features: this dish is decorated with red, green and yellow ingredients on the white whole fish, which is colorful. This fish is tender as tofu, fragrant as crab meat, light and refreshing, the fish is fat and delicate, the soup is fresh and fragrant, and the original flavor is maintained.

[Steaming Fish Skills]

First, the weight of fish should be controlled at about 800g, and the volume of this size should be well grasped.

2. After washing the fish, evenly coat lard on both sides of the fish, and then dip it in a little white wine and Shaoxing wine.

3. You can add about 50g of meat stuffing into the belly of fish, and add a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder, which will not only make the fish taste fresher, but also make the steamed fish fuller.

4. After the boiler boils, put the fish in the pot (don't steam the fish with cold water, it will be steamed. The secret of many steamed vegetables is to boil water and steam it in a pot.

5. Steam 10 minute. Don't open the lid after turning off the fire. The fish won't come out of the pot. Steam for 6 minutes by using the residual temperature in the pot, then take out the pot immediately, then pour the prepared seasonings (soy sauce, vinegar and clear oil) on the fish, and then sprinkle some chopped green onion at will.