Steamed Wuchang Fish

Ingredients

1 tablespoon cooking wine
Add salt to taste
Appropriate amount of shredded ginger
Appropriate amount of shredded green onion

Cooking Steps

1. Wash the Wuchang fish, add salt and cooking wine and marinate for 15 minutes
2. Place the steamed Wuchang fish on a plate, top with Wuchang fish, ginger, shredded ginger and green onions.
3. Add water to the steamer and bring to a boil, then add the steaming tray
4. Steam over high heat for 15-20 minutes until cooked through
5. Take it out and pour off the excess soup in the plate.
6. Pour in hot oil and steamed fish soy sauce and serve

Cultural Note

Wuchang bream (Wuchang bream, Tuantou bream) is native to the Liangzi Lake area of Hubei Province and is one of the most famous freshwater fish in China. Mao Zedong famously wrote: "Only in Wuchang can fish be found." The best preparation method is the simplest - steaming - which allows the fish's natural sweetness and delicate texture to shine through. The dramatic finishing technique of pouring smoking hot oil over the ginger and scallions is typical of the Cantonese-influenced Hubei style. This dish is the pride of the province.

Ingredients

Cooking Steps

Cultural Note

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