Wuchang fish is a type of fish that grows in the Yangtze River basin in China. The taste of Wuchang fish is better than that of common domestic fish, with very soft meat that melts in the mouth. It is also rich in fat, making it juicy and tender to eat. It is a very delicious fish. Moreover, Wuchang fish has many health benefits that can help with digestion and blood nourishment. Today, I will teach you how to make a clear-braised Wuchang fish.

Food ingredients

1 piece of Wuchang fish

1 stalk of scallion

About 20 grams of ginger

A small amount of skinless pork belly

3 winter mushrooms soaked in water

Appropriate amounts of salt, cooking wine, and soy sauce

50 grams of oil

Preparation method

6. Cut the skinless pork belly into thin slices, and clean the winter mushrooms, removing the stems and slicing diagonally.

5. Remove the scales, gills, and internal organs of the Wuchang fish, wash and drain it, and make incisions on the side of the fish. Evenly coat the fish and the inside of the belly with a little salt.

4. Cut 1/3 of the scallions into large pieces and place them on the plate. Put the fish on top of the scallions, lay slices of winter mushrooms, pork slices, and 2 slices of ginger on top of the fish, then drizzle a little cooking wine over it, and steam for about 8-9 minutes. Cut the remaining scallions and ginger into thin strips and set aside.

3. Remove the steamed fish, pour out the soup, and evenly spread scallions and ginger slices on top of the fish. Drizzle soy sauce over it; heat oil in a pan, wait for the oil to cool slightly, and then pour it over the fish from start to finish. The scallions and ginger are cooked by the hot oil, releasing a fragrant aroma, and the dish is ready.

Pay attention to the method

This dish must be made with live fish, as the meat of Wuchang fish is tender. If using other types of fish, choose smaller ones, and the steaming time varies with the type of fish, but it should not be too long; since it is steamed, the fish must be cleaned thoroughly to avoid any fishy smell; in addition, when slicing scallions and ginger on the fish, remember to use separate cutting boards for raw and cooked ingredients.