Wuzhen Baishui Fish

Wuzhen white water fish is one of the local snacks. White water fish is a wild fish, which grows in pollution-free rivers. Its meat is tender and delicious, and it is a rare freshwater treasure. The waters near Wuzhen used to be rich in this fish, but the number has decreased in recent years. Generally, white water fish die when caught out of the water, but it is preserved properly and its taste remains unchanged. If you encounter live white water fish, don't miss the opportunity, so that the store can kill and steam it alive and taste its fresh and tender flavor. Of course, it is also a rare delicacy to cook the white water fish in brown sauce and chopped pepper. Some shops even marinate the white water fish with light salt and then steam it, which is also unique. Reminder: Although this fish is tender and delicious, it has many fishbones, so you should be careful when eating it. Generally, there are two kinds of steamed white water fish, the former is the top grade when it is more than two kilograms. First, cut the fish in half, cut off the head and tail, take a middle piece, dry it with a cloth (don't wash it with water), spray it with white wine (many people used to like Fenjiu, which is delicious), then rub it all over with salt, add ginger slices and marinate it for at least 3 hours. After a large amount of water oozes from the fish, drain the water, put the fish in a dish and steam for eight minutes. Cut the onion and cut it, put it on the fish and pour hot oil on it. If steamed with net oil, the taste is tender and fresher, and finally there is no need to pour hot oil. Steamed fish has elastic meat, which adds flavor to the freshness. Compared with the whole steamed small white water fish, the latter is crisp and rotten, which is very different.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)