Besides Wuchang fish, grass carp and black fish can be selected as the main materials.
Steamed fish dishes should be large, not too small.
The water in the pot boiled and then steamed the fish. It smelled fishy early.
Steamed fish time is not too long, too long meat quality wood, affecting the taste.
Steamed fish soy sauce I use Li Jinji, there is no soy sauce can be replaced by raw soy sauce or soy sauce, soy sauce do not put too much ah. In fact, put soybean sauce directly on the bottom of the dish, 10 to 20 grains would be good, so that you dont have to soak soybean oil when you start the pan. To be honest, Li Jinjis soy sauce is sincere and fragrant.
In addition, the fish tail on the top of the head is also very beautiful.
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