It's one thing to decide to make steamed Wuchang fish, it's another thing to actually do it.

The head of the Wuchang fish is small and large, the face is flat and the back is thick, and it looks like a diamond shape from the appearance. Mature Wuchang fish has a thick layer of fat, so it is extremely suitable for steaming.

Through the steaming cooking method, the fat layer in Wuchang fish can be processed at high temperatures to make the meat more fatty. Lin Xiaoxiao once made a steamed Wuchang fish many years ago, but because he hasn't made it for so long, Lin Xiaoxiao is actually a little rusty about the production method.

In order to be able to make the most authentic steamed Wuchang fish, Lin Xiaoxiao now formulated her production plan in her notebook. After she sorted out all the ingredients she needed and the production process, Lin Xiaoxiao started to make it.

Although the name of steamed Wuchang fish is steamed fish, it requires more than just Wuchang fish. In addition to Wuchang fish, if you want to make a truly authentic Wuchang fish, you also need skinless pork belly as an auxiliary ingredient.

In addition to Wuchang fish and pork belly, the other seasonings needed for Wuchang fish are very simple. This is because the production process of steamed Wuchang fish really wants to reflect the original taste of Wuchang fish, so all kinds of seasonings should be simple.

All you need is simple green onions, ginger and garlic, as well as a few simple soy sauces and cooking wines, to make delicious steamed Wuchang fish.

Of course, in order to make delicious Wuchang fish, the handling of the fish is also extremely important. Lin Xiaoxiao first followed the steps to remove the scales and intestines of the Wuchang fish, removed the two gills of the Wuchang fish, and then cut an oblique knife on both sides of the Wuchang fish.

After that, it's time for the pickling process. If you want to make delicious steamed fish, it is also extremely important to have a salting process beforehand. If it is not salted, Wuchang fish does not have any taste, and it is difficult to make a truly impressive taste just by virtue of its own light taste.

Therefore, even if there is less seasoning required in the process of making Wuchang fish, the process of salting is essential.

To marinate Wuchang fish, you only need to sprinkle cooking wine on the surface of Wuchang fish, and then after spreading it with a layer of salt, marinate it with green onion and ginger segments. After about thirty minutes of marinating, Lin Xiaoxiao spread a layer of green onions, ginger and garlic on a large plate, and then put the Wuchang fish on top.

After putting the Wuchang fish, Lin Xiaoxiao immediately put a few slices of pork belly in the belly of the fish, and also covered the back of the Wuchang fish with several layers of pork belly at the same time. After that, it's time for the final steaming process.

Steaming Wuchang fish, its steaming process is also very exquisite.

Fifteen minutes of high-heat steaming time is the best conclusion that Lin Xiaoxiao has come to after many previous trials. She set up the steamer, then placed the large plate with the Wuchang fish on top of it, and finally closed the lid again.

Once you've reached this point, you just have to wait until the steaming time is up. This fifteen-minute steaming time, Lin Xiaoxiao may naturally be wasted.

As soon as the time was set, Lin Xiaoxiao began to prepare for the production of mapo tofu again.

Making mapo tofu is also quite exquisite. Mapo tofu is a very famous dish in Sichuan cuisine. Its ingredient is mainly tofu, but it's not just about tofu.

Ground beef and authentic chili peppers are also the main ingredients of mapo tofu. Mapo tofu is a famous dish with a spicy taste. Hemp comes from Sichuan pepper, and spicy is naturally from authentic pepper. The combination of numb and spicy texture is definitely an excellent match that can be addictive.

Lu Hongshen can't eat spicy food, Lin Xiaoxiao naturally knows this by heart. It's just that this classic Sichuan dish is still going to be decided by Lin Xiaoxiao today.

Although its taste is spicy enough and numb enough, Lin Xiaoxiao believes that people who can eat spicy food or not, will definitely be conquered by the taste of this dish.

Since he decided to make this dish, Lin Xiaoxiao began to prepare the seasoning.

Tender tofu and authentic chili and Sichuan peppercorns are just the most basic ingredients, but in addition to minced beef, garlic sprouts, tempeh, rice wine, shallots, etc. are also essential.

After all these preparations were complete and the beef had been chopped into foam, Lin Xiaoxiao began to prepare for the production process.

She first cut the tofu into cubes of similar size, then boiled it in salted boiling water and immediately removed it. After this step, the texture of the tofu cubes can be made more creamy, and the beany smell can be removed to a certain extent.

After boiling the tofu cubes, Lin Xiaoxiao put the tofu cubes in the water for later use, and then began to prepare other seasonings.

After soaking the tofu in clean water, Lin Xiaoxiao cut the beef into foam, then cut the green onion into sections, and chopped all the tempeh.

Next, Lin Xiaoxiao heated the hot pot again, stir-fried the minced beef after adding oil, and then waited until the beef foam was fried until golden brown, and then added the bean paste and stir-fried together. After several stir-fries, Lin Xiaoxiao finally put the tempeh, minced ginger and chili powder into the pot and stir-fried until the beef foam was colored.

After the beef foam is colored, the aroma of the Wuchang fish that has just been steamed in the pot is already very strong. Lin Xiaoxiao had just turned off the fire, and the alarm clock she set had just gone off, it was time for Wuchangyu.

After she put out the Wuchang fish, she heated the pot again and began to continue making mapo tofu.

Lin Xiaoxiao poured the broth into the pot, waited until it boiled slightly, and then put the fried beef foam in again. As soon as the beef foam is put into the pot, it melts into the stock, and the tumbling degree of the stock is also reduced.

When the broth was tumbling again, Lin Xiaoxiao put the tofu cubes that had been soaked in clean water again. After the tofu had been boiled in the pot for about three or four minutes, the soup was almost ready, and Lin Xiaoxiao saw the heat and added garlic sprouts, sugar, soy sauce, etc. to the pot, and finally seasoned it with salt and sugar.

After mixing thoroughly, Lin Xiaoxiao finally added wet starch to the pot to thicken, and after completing this step, the mapo tofu can be out of the pot.

After Lin Xiaoxiao put the already made mapo tofu into a delicate large plate, he sprinkled a layer of peppercorn noodles on the surface of the mapo tofu to enhance the flavor.

The freshly baked mapo tofu is not only steaming, but also making the air full of numb and spicy flavors. Under the feast of numb and spicy, just one glance at this brightly colored dish will make you feel like you have drooled.

However, for Lin Xiaoxiao, she didn't have the time to sigh so much about this mapo tofu.

Having finished two dishes, she is now left with the last and easiest vegetable salad. The recipe for this dish is simple and varied, and Lin Xiaoxiao can play it according to his own ideas.

She had selected a few seasonal dishes, washed them and was about to cut them into pieces of equal size when she suddenly heard the sound of the door opening.

The moment the voice came, Lin Xiaoxiao's hand holding the knife trembled involuntarily.

She knew that it was Lu Hongshen who came back.