Wuchang fish, one of the main freshwater fish species in China, has now developed from aquaculture in the original Yangtze River basin to all over the country. The rapid development of Wuchang fish cultivation and its delicious taste, high nutritional value, and popularity among the public are all important factors.

How to cook Wuchang fish: SteamingIngredients preparation

1 Wuchang fish, scallions,

red bell pepperslices,ginger(liao jiu - cooking wine), salt to taste.Method

1. Clean the scales and internal organs of the Wuchang fish and rinse thoroughly. Also remove the fishy bones. Make a cut about 1 cm from the head, and pull out the fishy bones.

2. Make several cuts on both sides of the fish and marinate with salt and cooking wine. Also marinate the belly. Let it marinate for 10 minutes.3. Sprinkle some scallion and ginger on the bottom of the plate, place the fish in the plate, and sprinkle scallion, ginger, and red bell pepper on the fish belly and the top of the fish.4. Add an appropriate amount of water to the pot. After the water boils, place the fish in the pot and steam for about 7-8 minutes, then turn off the heat and steam for 2-3 minutes.

5. Take out the fish and remove the scallion and ginger. Place the fish in another plate and sprinkle fresh scallion, ginger, and red bell pepper on the fish.

3, Sprinkle chopped green onions and ginger on the bottom of the plate, place the fish in the plate, and sprinkle chopped green onions and ginger on both the inside and outside of the fish.

6. Heat a small amount of oil in the pot. Pour the steamed fish juice from the pot into the pot. Add an appropriate amount of steaming soy sauce, and then pour evenly over the fish.

Cooking tips

1. Making cuts on the fish allows for better marination and flavor absorption, making the fish easier to cook and more flavorful.2. When steaming, maintain a strong fire and cook until the fish eyes are protruding. Pay attention to not overcooking the fish.3. Fresh Wuchang fish is essential for steaming. Cook immediately after killing.

4. Scallions and ginger effectively remove the fishy smell.

How to cook Wuchang fish: Braised in soy sauce

Ingredients

Wuchang fish, steaming soy sauce,

white sugar

(lao chou - aged cooking wine), cooking wine, ginger, scallions, dried

chili pepper

Wuchang fish, steamed fish sauce,pepper, old soy sauce, cooking wine, ginger, green onions, driedMethod1. Cut the cleaned fish into a net-like shape.2. Heat oil in a pot. After the oil is hot, add scallion and ginger slices and red bell pepper to sauté.3.

After the ingredients

release fragrance, add about two spoonfuls of aged cooking wine, then add two bowls of water.

4. Use high heat to boil the liquid, then add the Wuchang fish, and add a small amount of white sugar.

5. After the fish is cooked, pour in a small amount of cooking wine, cover the pot, and simmer for a while.6. Use medium heat to collect the soup, before serving, add a small amount of steaming soy sauce to enhance the flavor, and then add a small amount of salt to season. Before plating, sprinkle a small amount ofblack pepper

powder.

How to cook Wuchang fish: Roasted

Ingredients preparationWuchang fish, ginger, cumin powder, chili powder, cooking wine, salt,soy sauce

How to cook delicious Wuchang fish: fragrant baked

Method

1. Clean and prepare the Wuchang fish. Make 5-6 cuts on both sides with a knife. Then place the fish in a bowl, addsaltcooking wine soy sauce ginger and mix. Marinate for 30 minutes.

2.

OvenPreheat to 200 degrees.3. Brush the two sides of the marinated Wuchang fish with a small amount of salad oil, then wrap in tin foil and bake in the top rack of the oven for 15 minutes.

4. After 15 minutes, open the tin foil, brush with a small amount of soy sauce and salad oil, and then wrap in tin foil and bake for 10 minutes.5. After 10 minutes, sprinkle with cumin powder and bake for 5 minutes.6. After 5 minutes, carefully flip the fish and brush with a small amount of salad oil, and then sprinkle with cumin powder and bake for 10 minutes.

Cooking tips

1. The baking time should be determined according to the temperature of your oven and the size of the fish.

2. Fresh fish, after cutting and washing, soaking in milk can remove the fishy smell and increase the freshness.

3. After cleaning, scaling, and gutting the fish, and then placing it in a bowl with a little yellow wine, this can remove the fishy smell and make the fish taste better.

How to cook Wuchang fish: Braised in chili and black beans

Ingredients preparation

1 Wuchang fish,black beans(chi - fermented black bean paste), 1 spoonful of chili sauce, 2 tablespoons of cooking wine, 2 large tablespoons of white pepper, 3 pieces of small red bell pepper,

vinegar

2 tablespoons, scallions, garlic, salt, aged cooking wine,

chicken powder

1 Wuchang fish,Method1. Clean and prepare the fish. Chop scallions, garlic, and small red bell pepper into large pieces.2. Heat the pot, then pour in more oil than usual. After the oil is hot, add the fish and gently slide it into the oil. Cook over medium heat.3. When the fish is in the pot, do not pull it apart. To ensure that the fish is cooked evenly, you can gently shake the pot to concentrate the oil on the head ortail2 tablespoons, green onions, garlic, salt, old soy sauce,4. After cooking for about 3-4 minutes, when the skin and edges turn yellow and firm, turn over and cook the other side.5. Mix the cooking wine and vinegar, pour into the pot immediately, and cover the pot to steam.6. After the steam dissipates, add black beans, fermented black bean paste, scallions, ginger, garlic, 2 tablespoons of chili sauce, aged cooking wine, salt, chicken powder, and add a little water. Cook over medium heat to allow all the ingredients to mix well and for the fish to absorb the flavors.7. After simmering for 2-3 minutes, when the ingredients are softened and the soup is boiling, turn off the heat and sprinkle with fragrant scallions.

6. Scoop out the soup and serve.

1. Clean and dry the fish, chop green onions, garlic, and small chili peppers into large pieces.

2. After the pot is heated, pour in more oil than usual. When the oil is hot, gently slide the fish along the edge of the pot and fry over medium heat.

3. After the fish is in the pot, do not peel it. To ensure the fish is cooked evenly, gently shake the oil in the pot to concentrate it on the head ortail of the fish..

4. Fry for 3-4 minutes, when the side of the fish that has absorbed oil turns yellow and hard, flip and fry the other side.

5. Mix white wine and vinegar, pour it into the pot and immediately cover the pot, allowing the steam from the wine and vinegar to infuse the fish.

6. After the steam dissipates, add bean saucefermented bean curdgranules, green onions, ginger, garlic granules, two tablespoons of chili sauce, old soy sauce, salt, chicken broth, adjust the heat, add a little water in the pot and simmer for a while, so that all the ingredients can mix well, and the fish absorbs more fully.

7. Simmer for 2-3 minutes, when all the ingredients are softened and the soup is boiling, turn off the heat, sprinkle with chopped coriander and serve.